Epsom Grand Stand Pigeon Pie.--Line the bottom of a pie-dish with 1 1/2 lbs. of rump-steak cut into pieces about 2 inches square, seasoning it well with pepper and salt. Clean the pigeons, rubbing them with salt and pepper inside and out, putting rather more than 1/2 oz. of butter into the body of each bird; lay them on the steak, and put a slice of ham on each.
Add the yolks of 4 eggs, and half fill the dish with stock. Put puff paste round the edge of the dish; put on the cover; and put three of the feet, cleaned, in a hole at top of the crust. Brush it over with the yolk of an egg, and bake in about 1 1/4 hours in a well-heated oven. Pounded mace may be added to the seasoning, if liked, and each pigeon covered with a piece of fat bacon to keep them moist.
|I feel like the pie is giving me the bird.|
|Properly this should be served with grilled salmon cutlets, stewed cucumber, and curate pudding.|
Tried to give it to the cat.
Cat said no.