Squab Pie

• 2 squabs (young pigeons)
• 1 thick rindless bacon rasher
• Seasoned flour
• 1

Cut the birds in four pieces each, and the bacon in strips. Coat the birds lightly in seasoned flour. Cut up the onion and cook with the pigeons and bacon until golden. Add herbs, wine and seasoning to the stock, and simmer the pigeons, bacon and onions in this for one and a half hours, until the meat comes from the bones. Line a pie plate with half the pastry. Put in meat cut from the pigeons,