Required: Four pigeons.

A pound of fillet of beef.

Half a teaspoonful of chopped herbs.

Two teaspoonfuls of parsley and onion

Three hard-boiled eggs.

A dozen mushrooms.

About a pint of stock or gravy.

A pound of nice pastry.

Salt and pepper.

A tablespoonful of butter or dripping

A tablespoonful of flour.

Cut each bird into quarters, and the beef into squares of about an inch. Put about a tablespoonful of butter or dripping into a frying-pan, make it hot, and put into it the beef, herbs, parsley, and onion, also a good seasoning of salt and pepper. Fry all till nicely browned; then shake over a good tablespoonful of flour.

Arrange the pigeons, mushrooms, and this fried mixture of beef, etc., in a pie-dish. Shell and quarter the eggs, and lay them on the top. Fill the dish three-quarters full with the stock, and cover all over, as usual for meat pies, with the pastry. Brush over the top with beaten egg, and decorate with leaves, etc., cut out of the pastry trimmings. Bake the pie in a moderate oven for about two hours. It is nice either hot or cold.

Cost, 6s. 6d.