pulpatoon

Updated: May 28, 2025

To make a Pulpatoon of Pigeons: Take mushrooms, palates, oysters, sweet-breads, and fry them in butter; then put all these into a strong gravy; give them a heat over the fire, and thicken up with an egg and a bit of butter; then half roast six or eight pigeons, and lay them in a crust of forc'd-meat as follows: scrape a pound of veal, and two pounds of marrow, and beat it together in a stone mortar, after 'tis shred very fine; then season it with salt, pepper, spice, and put in hard eggs, anchovies and oysters; beat all together, and make the lid and sides of your pye of it; first lay a thin crust into your pattipan, then put on your forc'd-meat; then lay an exceeding thin crust over them; then put in your pigeons and other ingredients, with a little butter on the top.

William Carew Hazlitt - Old Cookery Books and Ancient Cuisine