PIGEON PIE

Prepare as many pigeons as you wish to bake in your pie. Salt and pepper, then melt some fat in a stew-pan, and cut up an onion in it. When hot, place in the pigeons and stew until tender. In the meantime line a deep pie plate with a rich paste. Cut up the pigeons, lay them in, with hard-boiled eggs chopped up and minced parsley. Season with
salt and pepper. Put flakes of chicken fat rolled in flour here and there, pour over the gravy the pigeons were stewed in, cover with a crust. Bake slowly until done.