Pigeon Pie

• 4–5 pigeons, drawn
• Salt and pepper
• 8 oz (250 g)

Pre-heat the oven to gas mark 4, 350°F (180°C). Joint the birds into two breast joints and two leg joints each and stew the rest of the carcasses in a little water to make stock for the gravy. Cut the beef into small pieces and line a deep 8 in. (20