Border a large dish with fine puff-paste, and cover the bottom with a veal cutlet, or tender rump steak, free from fat and bone, and seasoned with salt, cayenne, and nutmeg, or pounded mace; prepare with great nicety as many freshly-killed young pigeons as the dish will contain in one layer; put into each a slice or ball of butter, seasoned with a little cayenne and mace; lay them into the dish with the breasts downwards, and between and over them put the yolks of half a dozen or more of hard-boiled eggs; stick plenty of butter on them, season the whole well with salt and spice, pour in some cold water or veal broth for the gravy, roll out the cover three quarters of an inch thick, secure it well round the edge, ornament it highly, and bake it for an hour or more in a well-heated oven. It is a great improvement to fill the birds with small mushroom-buttons, prepared as for partridges (see Chapter XIII (Game. How To Choose Game).): their livers also may be put into them.