Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoonful pepper
- 1 pint stock
- eight pieces
- 3 pigeons
- 2 teaspoonsful salt
- 2 hard-boiled eggs
- half fill the dish
Directions
3 pigeons (young). 2 teaspoonsful salt.
1 lb. steak. 1 teaspoonful pepper.
1 pint stock. § flaky pastry.
2 hard-boiled eggs.
Prepare steak as for beef-steak pie ; lay at bottom of pie- dish cut pigeons in quarters ; lay over the steak and sprinkle with remainder of seasoning ; cut the eggs into eight pieces each, and pile on the top ; half fill the dish with stock ; cover and decorate with pastry, and bake 1| hours. The feet of pigeons should be scalded and stuck into the pastry when the pie has baked about 1 hour.