Pigeon Pie

Clean and cut up the pigeons. Cook until tender in boiling water to cover, seasoning with salt, pepper, and chopped onion. Drain, and put into each pigeon a hard-boiled egg, with salt, pepper, thyme, and a little butter to season. Put into a deep baking-dish and strain over them the liquid in which they were cooked. Add one cupful of cream, one tablespoonful of butter, two table-spoonfuls of bread crumbs, one tablespoonful of minced parsley, and a pinch each of thyme and salt. Cover the pie with a rich crust, bake, and serve either hot or cold.

Broiled Squabs With Bacon

Clean the birds and split without detaching. Dip in seasoned oil, broil, and serve on toast. Pour over melted butter, seasoned with lemon-juice and minced parsley, and garnish with slices of fried bacon.