Pigeon Pie |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 5 pigeons, cleaned and washed | 1/2 lb salt pork, diced | 2 tsp salt |
| half an onion, minced | 1 stalk celery, chopped | 3 whole cloves |
| cornstarch | pastry for double-crust pie | potato, thinly sliced |
| 1 | Cut pigeons in half and place in a large cooking pot along with the salt pork. Cover with water and bring to a boil. Skim surface. Add salt, onion, celery and cloves and simmer for 20 minutes. Take out the meat and thicken the liquid with cornstarch. |
| 2 | Remove bones from the pigeon and cut larger pieces of meat into small chunks. line baking dish with pastry and cover bottom with thinly sliced raw potatoes. Add the meat pieces and cover with another layer of thinly sliced potatoes. Pour in liquid and then cover with pastry. Make two slits in center of pie to allow steam to escape. Bake for 30 minutes at 350 F. |