Pigeon Pie.
- Ingredients—4 pigeons.
- 1 lb. of rump-steak.
- Yolks of 6 hard-boiled eggs.
- Pepper and salt.
- Some puff or other paste made with 1 lb. of flour.
Method.—Prepare the pie-dish, and roll out the paste as for beef-steak pie.
Draw the pigeons, and cut them in halves.
Cut the steak into thin strips, the way of the grain.
Season the steak and pigeons nicely, and put them into the pie-dish with the hard-boiled yolks.
Pour in the water.
Cover with the paste, and finish like a beef-steak pie.
Wash and clean the legs of two of the pigeons, and stick them in the hole in the top of the pie.
Bake for about an hour and a half.