Pigeon Pie - cooking recipe

Ingredients

1 pastry
4 parboiled squabs
3 Tbsp. flour
3 Tbsp. bacon fat
2 c. squab stock
1 c. milk
salt and pepper
buttered bread crumbs

Preparation

Line a deep casserole dish with pastry.
Fry squabs until brown and place in dish with pastry.
Blend flour into bacon fat in saucepan; add stock and milk slowly, stirring together.
Add salt and pepper.
Cook, stirring until thickened.
Pour over squabs.
Sprinkle buttered crumbs on top and bake at 450\u00b0 for 10 minutes.
Reduce heat to 375\u00b0 and cook 10 minutes more until crumbs and edge of crust are browned.
Serves 4.
May substitute fryer chicken or 4 and 20 blackbirds.