Pigeon Pie.
Clean, wash, and cut the pigeons into quarters. Wipe dry and fry lightly in butter or dripping. Sprinkle well with salt and pepper. Have ready a greased pudding-dish and a good paste, made according to the receipt given on Friday of last week. Lay some pieces of pigeon in the bottom of the dish, and cover with a mixture of chopped eggs, and the giblets, boiled tender in a little water, then minced. More pigeons, and another layer of the force-meat. Stir two tablespoonfuls of butter, rolled in flour, into the hot water in which the giblets were boiled; season, and pour enough into the pie to half cover the birds. Cover with a thick crust with a slit in the middle, and bake an hour if the pie be of fair size. Glaze with beaten egg, just before you take it from the oven.