Clean, wash, and joint; wipe dry, pepper, salt, and saute them in hot dripping in which an onion has been fried. Butter a deep dish and lay in the meat alternately with layers of fat salt pork, chopped fine, hard-boiled eggs, and the giblets of the birds, boiled and minced. Dredge flour over the pigeons as they go in. When the dish is full pour in a cupful of the water in which the giblets were cooked, seasoned with pepper and salt. Cover the pie with a good crust, cut a slit in the middle, and bake one hour in a moderate oven.