Pigeons, 6, Clams, 12, Oysters, 12, Butter, 1 tablespoon, Flour, 2 tablespoons, Stock (pigeon), 1 pint, Minced parsley, 1 teaspoon, Onion juice, 1 teaspoon,

Eggs, 2,

Salt and pepper.

Line a deep dish with pie crust, and place it in the oven to bake. Stew the pigeons until tender, then remove the meat as whole as possible from the bones.

Drop 12 clams and 12 oysters into the pigeon stock, and stew until the edges curl; then remove them and chop them coarsely.

Boil the pigeon stock down, until it is only 1 pint, then add to it the butter, flour, onion juice, and parsley.

Place the pigeons, clams, and oysters in the crust. Pour the hot pigeon stock over 2 beaten eggs, stirring constantly to prevent coagulation; then pour this over the pigeons, and cover with the top crust.

Place it in the oven, and bake until it is a light brown.