Pigeon Pie

Ingredients

• 6 pigeons
• Drippings
• Boiling water
• 1 1/2 teaspoons peppercorns
• 1 onion
• 8 cloves
• 8 slices carrot
• 2 sprigs parsley
• 2 stalks celery
• 4 tablespoons butter
• 3 tablespoons flour

Instructions

1. Dress, clean, and truss pigeons and sauté in drippings until entire surface is seared, turning frequently.
2. Put in a kettle, nearly cover with boiling water, and add peppercorns, onion stuck with cloves, carrot, parsley, and celery, and let simmer five hours, or cook in fireless cooker until tender.
3. Remove pigeons, strain liquor, and thicken with butter melted and blended with flour.
4. Reheat pigeons in sauce.
5. Line a baking dish with pastry, arrange reheated pigeons in dish and cover with pastry. Bake in the oven for 30 minutes at 400 degrees.