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Pigeon Pie

Clean and cut each bird in four quarters. Line the sides of a deep baking dish with plain crust and put a layer of salt pork in the bottom. Then put in a layer of birds, seasoned with pepper and salt, dredged with flour and covered with small pieces of butter. Put in other layers to fill the dish; cover with thin slices of pork; pour over all a cup or more of broth or water; cover with crust and bake for about an hour. Leave an opening in the center of the crust and if the pie seems dry, add more water.