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Pigeon Pie

Clean and truss three or four pigeons, rub outside with a mixture of pepper and salt; rub inside with a bit of butter, fill with a bread-and-butter stuffing, or mashed potatoes; sew up the slit, butter the sides of a tin basin or pudding dish, and line (the sides only) with pie paste, rolled to quarter of an inch thickness; lay the birds in; for three large tame pigeons, cut quarter of a pound of butter substitute and put it over them, strew over a large teaspoon of salt and a small teaspoon of pepper, with finely cut parsley; dredge one and onehalf teaspoons barley flour over; put in water to nearly fill the pie; lay skewers across the top, cover with a paste crust; cut a slit in the middle, ornament the edge with leaves, braids, or shells of paste, and put in a moderately hot or quick oven for one hour; when nearly done brush the top over with the yolk of an egg beaten little milk, and finish. The with pigeons for this pie may be cut in two or more pieces, if preferred . a