Pie Grandads Pigeon Pie
ByFred Watson
Recipes & Cooking RSS Feed
Thursday is shopping day in our house, not that I normally get involved in the traipsing around, I just do the dropping off and picking up bit and my wife and her mother do the actual shopping. Last week however there was a change in plans; my mother in law was going on a trip to the local seaside resort of South Shields on Thursday with a gang of her neighbours from Porlock house, the apartments where she lives – I ask you who in their right mind would go to the beach in January, in a howling gale, to have a Minchella ice cream cone on the sea front?
Anyway, since my mother in law would be on her seaside trip and was meeting her sister on Wednesday, my wife jumped the gun, and decided to do her shopping in the shopping centre on Wednesday and volunteered me to help. I didn’t mind, it was a change and I still had some book vouchers left over from Christmas, so I could have a long leisurely browse through the books and meet up with her later. After selecting a couple of books, I caught up with her at Sainsbury’s poultry section and on one of the shelves in amongst a range of game birds were ready boned pigeons, which reminded me of my Grandad’s pigeon pies.
When I was a young lad I use to go to the Grainger market in Newcastle Upon Tyne every other Saturday morning to troll through the books in Robinsons bookshop and as often as not my granddad would ask me to get him a couple of pigeons for his pigeon pie. Grandad used to pluck, clean and quarter his pigeons and they went into the pie bones and all, but today you might prefer use the ready boned meat from the supermarket and make your stock with a chicken stock cube.
Pigeon pie
Ingredients
8 oz of shortcrust pastry
Two plump pigeons
¼ lb bacon
¼ lb mushrooms
1 onion
½ pint stock
1 oz butter
salt and pepper
Tablespoon of flour
A pinch of gravy salt
Method
Place the pigeons in a pan, cover with a pint of water, season with salt and pepper and simmer for an hour and a half. Save water.
Place pigeons in pie dish,
Slice onion and mushrooms, cut up bacon and fry them together in the butter.
Add them to the pigeon in the pie dish.
If you are using meat of the pigeon only, use ½ a pint of the water that the pigeons were cooked in to make the stock by adding a chicken stock cube, then thicken with tablespoon of flour, add a pinch gravy salt, to colour and pour over the pigeons. (If you have cooked the pigeons complete with bones, simply miss out the stock cube, strain, and use ½ a pint as your stock).
Add stock to the pigeons.
Cover with pastry and bake the pie for thirty minutes at, gas 6, 400°F, 200°C.
Fred Watson
Fred Watson published his first book, a fantasy adventure novel aimed at the 8-12 age group, in September 2006. A grandfather of four, he loves to write for all age groups and continues on a regular basis to add new stories, recipes etc to his website.http://www.footprintpublishing.co.uk/homecooking.html
Related Articles, Information, Products And Links
Related Articles on Recipes & Cooking
- Recipe
- How to make Imarti
- Mix Veg Curry
- Hair care Recipes
- Making -Using Sausage Meat for Big Fish!
- Control Your Cooking-Cook on Occasions Only
- Separate Grill Compartments – Great If You Love Your Grills
- Cook Your Approach to Success
- Propensity at a Culinary Arts College or University
- Recompense to Creating Homemade Pizza
- Various Food Orders and Cooking Outstanding
- The Rudiments of French Cuisine.
- What is the Joy of Cooking?
- Party Invitations-All Eyes On the Guest List
- Picnics Can Be a Tricky event To Plan.
- Pickling Pickled Eggs
- How to Cook Low-Carb Long Term beyond the South Beach Diet?
- Let's Get Cooking and Choose Chef Career
- Great Bonus Points for Healthy Cooking
- Words To Cook By...Let's Start With A
- Positive Techniques For The Kitchen That Will Save Money And Time
- Compensation of Baked Food
- Words to Cook By….On to B
- Changing The Way We Cook Our Food Can Have A Dramatic Effect On Our Health.
- Different Types Of Baking
Latest Articles on Recipes & Cooking
-
An Ethical Meal: Grey Squirrel
This article reviews the status of the grey squirrel meat in United States and Britain and offers a brief presentation of the awareness of the meat in these two countries. This article reviews the status of the grey squirrel meat in United States and Britain and offers a brief presentation of the awareness of the meat in these two countries.... -
How Can You Conserve Energy When Using Commercial Dishwashers?
Do you have a business that requires you to use commercial dishwashers? If you do, then you need to know how you can conserve energy. These dishwashers can use up a lot of excess energy that will end up costing you money you don’t need to spend. Knowing how to save energy can also help you save money. Learn what you can do now to help save energy and money.... -
Making Squirrel Stew
This article presents a squirrel stew recipe and gives examples of other squirrel stew recipes available. This article presents a squirrel stew recipe and gives examples of other squirrel stew recipes available. This article presents a squirrel stew recipe and gives examples of other squirrel stew recipes available.... -
Squirrel Eating, From A British Perspective
This article reviews the issue of squirrel meat in Great Britain which is a very popular subject in that area. This article reviews the issue of squirrel meat in Great Britain which is a very popular subject in that area. This article reviews the issue of squirrel meat in Great Britain which is a very popular subject in that area.... -
The Different Kinds Of Pans -- Choosing Which One Is For You
In most of us, cooking can be considered to be a hobby or an escape. Some even cook as their form of relaxation or some out of boredom. But whatever reason they have, the main reason why people cook is basically to have something ready-to-eat on their dining table. Human beings have their own basic necessity and that goes well for cooking.... -
The 6 Basic Types Of Potatoes
Potatoes are the most flexible kind of vegetable. It can be combined with just any dish. And since this is one type of vegetable a kitchen should never be out of, the varieties mentioned above can be whipped up into something sumptuous and mouth-watering.... -
Cooking With Dutch Ovens
Dutch ovens can be used practically on any type of cooking. May it be for baking bread or biscuits, for roasting, for steaming or boiling or even for frying, your Dutch oven can surely be a fun way to prepare your meals outdoors. Some helpful tips on how to cook with your Dutch oven.... -
Grilling Perfection -- Tips From A Grilling Pro
Grilling is a type of cooking technique wherein you use a dry-heat cooking method. This method is obtained by cooking food in an open flame. Basically, there are similarities between grilling and broiling. In broiling, the heat comes from above the food and grilling comes from below.... -
The Different Kinds Of Egg Cooking Techniques
Eggs are always an excellent source of protein and it is cheapest form of protein compared to meat. It completes our nutritional needs. It provides us with vitamin A, protein, riboflavin and other vitamins and minerals. The most commonly used for cooking or human consumption are the chicken eggs and quail eggs.... -
Dutch Oven Basics -- Getting The Best Meal Out Of Your Dutch Oven
In the Australian bush, the Dutch oven is popularly known as “camp oven,” in Japan it is the “tetsunabe” and for the French it is simply known as the “casserole dish.” But what is a Dutch oven? A Dutch oven is a type of cast iron cookware. This type of cookware is perfect for camping and outdoor cooking....
