A French Pupton of Pigeons

Method

Take Savoury Force-Meat rolled out like Paste, put it in a butter’d Dish, lay a Layer of very thin Bacon, squab Pigeons sliced, Sweetbread, Asparagus Tops, Mushrooms, Cocks Combs, a Palate boiled tender and cut into Pieces, and the Yolks of hard Eggs; make another Force-Meat and lay over like a Pie, bake it, and when enough turn it into a Dish, and pour Gravy round it.