Recipes > Meat > Blackbird Pie

Blackbird Pie


  • blackbirds
  • crumb of a French roll
  • milk
  • 1 1/2 ounces of butter
  • 1 chopped shalot
  • parsley
  • pepper
  • salt
  • nutmeg
  • yolks of 2 small eggs
  • 4 hard-boiled yolks of eggs
  • fried collops of rump steak
  • gravy
  • puff paste


Stuff the birds with the crumb of a French roll soaked in a little milk, which put in a stewpan with the butter, shalot, some parsley, pepper, salt, a grate of nutmeg, and the yolks of the small eggs. Stir over the fire till it becomes a thick paste, and fill the insides of the birds with it. Line the bottom of the pie-dish with fried collops of rump steak, and place the birds on them neatly. Add the hard-boiled yolks, and pour gravy all over, cover with puff paste, and bake for one hour and a quarter.


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Dressed Game and Poultry la Mode (1888).

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