The Lost Code

Tourtière

19th century
Copper
Diam. 29 cm
H. 6 cm
This kitchen vessel, which often came with a cover and feet, was used to cook passenger pigeon pies. Passenger pigeons were mercilessly hunted to extinction by 1914. Particularly prized was the flesh of newborn chicks born in the summer. They were usually captured from the nest or before migrating in September. It is even said that some people cut the wings off young pigeons to fatten them up for eating later in the fall. Over time, the term tourtière came to refer to the contents of the pie rather than the dish. Meat pie recipes vary from region to region in Québec.
Manoir Mauvide-Genest collection

• Adapting to a New Land