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Pigeon Pie, Raised

Bone four or more pigeons, then quarter them, and fry to a nice brown in a little clarified butter. Put them in a case of good raised paste (see PASTE, FOR RAISED PIES), and fill up with layers of good forcemeat and hard-boiled eggs in slices. Truffles or mushrooms may be introduced either as components of the forcemeat or otherwise. If liked, some strips of ham, or good bacon, or a little tender beef steak may be added. Put on a lid of paste, with leaves or other devices; pin a band of paper round the mould that it may not get too dark, and bake in a very steady oven for two and a half to three hours. When done, fill up, through a china funnel placed in an aperture in the lid, with gravy made from the bones of the pigeons. Probable cost, 6s.