This is made precisely as is quail pie, except that the pigeons are cut
into four pieces each, and not stuffed. Parboil and lay in the dish in
alternate layers with the bacon and boiled eggs. Make the gravy richer
than for the quails, by the addition of a good lump of butter, rolled
in flour, stirred in and boiled up to thicken before you put it on the
fire. Wild pigeons are usually tougher and leaner than the tame.