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Squab Pot Pie

Singe, and remove the heads and feet of six fat, fresh squabs. Draw, wipe neatly and cut into six pieces each. Place in a medium-sized saucepan half ounce melted butter, two finely chopped white onions, half a chopped green pepper and one ounce salt pork cut into small, square pieces; stir well with a wooden spoon until a nice light brown colour; then add the squabs and cook until they attain a good golden colour, being careful to mix with the spoon once in a while. Then gradually add two tablespoons flour, briskly mix for two minutes; add one quart hot broth or hot water and mix well again for two minutes. Add one carrot cut in quarters, three leeks, tied up with four branches parsley and two bay leaves. Season with a teaspoon salt and half teaspoon white pepper, mix well for another minute; cover the pan and let gently simmer for twenty-five minutes. Remove the tied-up herbs and carrots. Skim the fat from the surface of the broth, etc. Transfer the preparation into a deep pie dish. Sprinkle a tablespoon chopped parsley over; cover the pie with a pie paste trim well all around, then set in a hot oven to bake for seventeen minutes. Remove and serve.