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Pigeon Pie Recipe

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This recipe for Pigeon Pie, by , is from The Ellis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Glayds Ellis Goolsby
Added: Wednesday, August 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 small pigeons
1 tsp. salt
1/2 tsp. pepper
4T. butter or fat
2 T. chopped onion
8 cloves
1 carrot, sliced
2 T. chopped parsley
2 T. chopped celery
2 T. flour
plain pie paste

Directions:
Directions:
Dress, wash and dry pigeons. Tie legs and wings tight against body. Sprinkle with salt and pepper. Melt 2 T. butter or fat in pan and saute pigeons, searing thoroughly on all sides. Cover with water; add onion, cloves, carrot, parsley and celery. Cover and simmer until tender, about 3 hours. Remove pigeons and separate meat from bones. Mix flour to a smooth paste with balance of melted butter and stir into pan liquor. Cover with pie paste and bake in a hot oven (450) until brown. Serve hot.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
a long time
Personal Notes:
Personal Notes:
Lela found this and other recipes in Aunt Glayds recipe files They are entered as they were written. I think I will try to recreate this recipe using Cornish hens or a small chicken.

 

 

 

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