Pigeon pie
Dress, draw and singe carefully four young pigeons; stuff them with the chopped livers, hearts and gizzards and fine crumbs, mixed with chopped parsley, a good lump of butter, pepper and salt. Run a small wooden skewer through the body of each, fastening the wings to the sides. Cover the bottom of your bake-dish with thin strips of corned ham; season with chopped parsley, mushrooms, pepper and salt; over these lay the pigeons; between every two birds put the yolk of an egg boiled hard, and two or three in the center also. Add to the dish sufficient thick brown gravy to cover the pigeons, cover the pie with puff-paste, and bake for an hour and a half.