Pigeon Pie

• 3 pigeons
• 8 oz rump steak
• 4 oz ham

Cut each pigeon into four pieces. Cut steak into squares, and ham or bacon into strips. Chop the mushrooms roughly, and cut eggs into quarters. Put steak into the bottom of a pie dish, and then add the pigeon pieces, ham or bacon, mushrooms and eggs. Season well with salt and pepper and pour in the stock. Roll out pastry and cover pie, using pastry trimmings to make decorative ‘leaves to finish