Pigeon pie
Clean and joint the pigeons and wipe each piece with a damp cloth. Sprinkle with pepper and salt, and sauté in shallow dripping in which an onion has first been fried. Grease a pudding dish and put a layer of the fried pigeons in the bottom; cover this with minced salt pork, sliced hard-boiled eggs, and the minced pigeon giblets. Each piece of pigeon should have been rolled in browned flour before going into the dish. Arrange the layers as directed, until the dish is full—having the top layer of the minced salt pork. Pour a cupful of good stock over all; cover the pie with puff-paste; cut a slit in this to allow the steam to escape, and bake in a steady oven for an hour.