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Ingredients
2 breasts of pigeon
seasoned flour
¼ lb stewing steak cut into small pieces
seasoning
¾ lb potatoes
stock
4 oz mushrooms
½ lb rough puff, flaky or short pasty
1 large onion, parboiled
Method
Cut the breast into 4 pieces right through the bones. Dip them and the steak in seasoned flour. Peel and slice potatoes, mushrooms and onion. Put ingredients into a pie dish and season. Three quarters fill the dish with hot stock. Cover with pastry, decorate and glaze. Bake in a hot oven until pastry is browned, then lower the temperature and cook for about 2 hours until meat is tender. Cover pastry if necessary to prevent over browning.
Before serving fill up the pie with hot stock.
John.
2 breasts of pigeon
seasoned flour
¼ lb stewing steak cut into small pieces
seasoning
¾ lb potatoes
stock
4 oz mushrooms
½ lb rough puff, flaky or short pasty
1 large onion, parboiled
Method
Cut the breast into 4 pieces right through the bones. Dip them and the steak in seasoned flour. Peel and slice potatoes, mushrooms and onion. Put ingredients into a pie dish and season. Three quarters fill the dish with hot stock. Cover with pastry, decorate and glaze. Bake in a hot oven until pastry is browned, then lower the temperature and cook for about 2 hours until meat is tender. Cover pastry if necessary to prevent over browning.
Before serving fill up the pie with hot stock.
John.
