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Pigeon Pie

(England.) Cut 2 pigeons, after cleaning them, into four pieces, each; cut into pieces 1 inch square 1/2 pound of beef tenderloin, season with salt, pepper, parsley and chopped onion, arrange the meat in a dish, and cover with 1 cup of stock, then a layer of sliced hard-boiled eggs, and a layer of bacon. Sprinkle a little flour over each piece of meat before putting in. Add a tablespoonful of walnut catchup to the stock, and cover all with a thin puff paste, brushed with the yolk of an egg, to glaze it. Bake in a good oven 1 1/2 hours, serve hot or cold.