Pigeon Pie

Recipe supplied by Bill Newton

3 (or 4) pigeons, drawn, cleaned and skinned, or diced. (I prefer to used diced birds as it makes it easier to serve and makes less mess at mealtime with the bones)
1 lb rump steak
3 slices of streaky bacon, smoked or unsmoked, depending on taste, rind removed and diced. (Cooked ham may be used instead)
Pepper and salt to taste
Herbs to taste (sage and thyme are the most used)
Sausage meat for stuffing.
Small finely chopped onion, fried till soft. (optional)
1 clove garlic, pressed (optional)
2 oz butter
Worcestershire Sauce / Yorskhire Relish to taste. Mushroom ketchup is excellent if you can get it.
Bay leaf
4 eggs
Rich stock
Puff pastry (or shortcrust if desired)

Dice the steak and line bottom of pie dish with it, season with pepper and salt. Rub pigeons with pepper and salt and cover each with at least ? oz butter. If using whole pigeons, put most of the butter inside.
Make the forcemeat stuffing by beating the livers with sausagemeat and a pinch of herbs. If using whole pigeons, use this to stuff them. For diced pigeon lay this in balls around the pigeon meat. Place the pigeons on the beef (breast downwards if whole), and lay the bacon over them. Add Worcestershire Sauce or Yorkshire Relish.
Next add the onion, yolks and bay leaf. Season stock with pepper, salt, herbs and garlic as desired and then half fill the dish using the stock, place a border of pastry around the edge of the dish and put on the pastry lid. Glaze crust with egg yolk. Make holes in the centre to let out the steam.
Cook in a moderate (about Gas Mark 5) oven for 1 ∫ hours and serve piping hot with potatoes and vegetables. If using whole birds, don't forget to provide a dish on the table for bones, serves 5-6 people.