Robin on the menu - Farm and Dairy

Robin on the menu - Farm and Dairy

It’s hard to believe that “robin pie” used to adorn the menus of 19th-century American restaurants. A recipe from Wehman’s Cook Book published in 1890 reads as follows: “Cover the bottom of a pie-dish with thin slices of beef and fat bacon, over which lay ten or twelve robins, previously rolled in flour, stuffed as above, season with a teaspoonful of salt, a quarter ditto of pepper, one of chopped parsley and one of chopped eschalots, lay a bay-…