{"id":6958,"slug":"pigeon-pie","title":"PIGEON PIE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["pigeons (as many as wished)","salt","pepper","some fat","an onion","a rich paste","hard-boiled eggs","minced parsley","flakes of chicken fat","flour","gravy (from stewing)","a crust"],"ingredients_norm":["pigeon","salt","pepper","fat","onion","rich paste","hard boiled egg","parsley","flakes of chicken fat","flour","gravy","crust"],"steps":["Prepare as many pigeons as you wish to bake in your pie.","Salt and pepper, then melt some fat in a stew-pan, and cut up an onion in it.","When hot, place in the pigeons and stew until tender.","In the meantime line a deep pie plate with a rich paste.","Cut up the pigeons, lay them in, with hard-boiled eggs chopped up and minced parsley.","Season with salt and pepper.","Put flakes of chicken fat rolled in flour here and there, pour over the gravy the pigeons were stewed in, cover with a crust.","Bake slowly until done."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w28:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9354f912b6ea3134ccc9e312a6ab00e3da384b268cc5b66e56587724cb0fe778","created_at":"2026-08-02T16:56:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pigeon-pie"}