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Pigeon Pie

Use one-half dozen pigeons; stuff each one with turkey stuffing; loosen the joints with a knife, but do not cut them through. Cook the birds in a stewpan with water enough to cover them until nearly tender, then season them with salt, pepper and butter. Thicken the gravy with flour and let it cool. Line the sides of a buttered pudding-dish with rich paste and cut some hard boiled eggs in slices. Alternate layers of egg, pigeon and gravy till the dish is filled, put on a cover of paste and bake till done.