Ingredients

• 2 breasts of pigeon     
• seasoned flour
• ¼ lb stewing steak cut into small pieces  
• seasoning
• ¾ lb potatoes      
• stock
• 4 oz mushrooms     
• ½ lb rough puff, flaky or short pasty
• 1 large onion, parboiled

Method

Cut the breast into 4 pieces right through the bones.  Dip them and the steak in seasoned flour.  Peel and slice potatoes, mushrooms and onion.  Put ingredients into a pie dish and season.  Three quarters fill the dish with hot stock.  Cover with pastry, decorate and glaze.  Bake in a hot oven until pastry is browned, then lower the temperature and cook for about 2 hours until meat is tender.  Cover pastry if necessary to prevent over browning.

Before serving fill up the pie with hot stock.