Pigeon Pie (heirloom)

Take half a dozen pigeons; stuff each one with a dressing the same as for
turkey; loosen the joints with a knife, but do not separate them. Put them
in a stewpan with water enough to cover them, let them cook until nearly
tender, then season them with salt and pepper and butter. Thicken the gravy
with flour, remove and cool. Butter a pudding dish, line the sides with a
rich crust. Have ready some hard-boiled eggs cut in slices. Put in a layer
of egg and birds and gravy until the dish is full. Cover with a crust and
bake.

From The White House Cookbook (1929 ed.)

MMed by Dave Sacerdote, 3/96