The final extract from this week’s source – the charming little Books and My Food (1904) - is particularly appealing to me personally as it includes two of my favourite things - Jane Austen’s novels, and pies.
The entry for January 8th reads:
“Mrs. Elton was growing impatient to name the day, and settle
with Mr.Weston as to pigeon-pies and cold lamb.”
Jane Austen (“Emma”)
For an excellent pigeon-pie for a small family singe and draw three birds, split them down the back, wipe with a clean cloth, but do not wash. Fry half a dozen slices of salt pork and brown the pigeons in the pork-fat. Then put them in a deep baking-dish, slice a small onion, brown in the hot fat and add a pint of stock and a tablespoonful of flour. Stir until slightly thick, then strain over the pigeons. Cover them tightly and cook for two hours in a moderate oven. Remove the cover and replace it with one of pie-crust. Bake until brown.
Quotation for the Day.
Onion soup sustains. The process of making it is somewhat like the process of learning to love. It requires commitment, extraordinary effort, time and will make you cry.
Amazing how food has changed over the years. What a terrific blog you have. I accidentally stumbled on it and am very much enjoying it. A great place for research.
I'm adding your link to my blog: http://echoesofhistory.blogspot.com
Hello Mirella - I am delighted you have found my blog, not least because it has allowed me to find yours. May we continue to enjoy each others posts for a very long time.
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