Pigeons, pepper and salt, a piece of butter, a bunch of parsley, a beefsteak, 2 hard-boiled eggs, 1 cup water, a few pieces of ham, crust.

Rub the pigeons with pepper and salt, inside and out; in the former put a piece of butter, and, if approved, some parsley chopped with the livers, and a little of the seasoning; lay the steak at the bottom of the dish, and the birds on it; between every two a hard egg. Put the water in the dish, and if you have any ham in the house, lay a piece on each pigeon; it is a great improvement to the flavor. Observe, when the ham is cut for gravy or pies, to take the under part rather than the prime. Season the gizzards, and the two joints of the wings, and put them in the center of the pie, and over them, in a hole made in the crust, three feet nicely cleaned, to show what pie it is.