Pigeon Pie

Ingredients

• 3 or 4 pigeons
• coarse sea salt
• black pepper
• 2 tablespoons butter (for rubbing and stuffing)
• bread-and-butter stuffing or mashed potatoes
• ¼ cup butter (for topping)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 bunch parsley (optional)
• 1 tablespoon wheat flour
• water

Directions

1. Clean and truss the pigeons, rubbing the outside and inside with a mixture of pepper and salt.

2. Rub the inside with a bit of butter and fill with bread-and-butter stuffing or mashed potatoes.

3. Sew up the slit and butter the sides of a tin basin or pudding dish.

4. Line the sides with pie paste rolled to ¼ inch thickness and lay the birds inside.

5. Cut ¼ cup of butter and place it over the pigeons.

6. Sprinkle with 1 teaspoon of salt, ½ teaspoon of pepper, and finely chopped parsley if desired.

7. Dredge 1 tablespoon of flour over the pigeons and add water to nearly fill the pie.