Pigeon Pie

This has to be one of my favourite field dinners while on Campaign. I recommend the use of a shotgun with light shot rather than one's trusty Martini-Henry or revolver, otherwise you wont have much left of the bird for the pot!

I like my batman to serve it with a full bodied claret...Bon Appetite.

Pigeon Pie
Ingredients:
1.5 pounds rump steak
2 or 3 cleaned pigeons
1.5 ounces butter
2 or 3 thick ham slices
4 egg yolks
stock
puff pastry
pigeon feet
salt and pepper

Cut the rump steak into pieces and use it to line the bottom of a baking dish. Add salt and pepper to taste. Lay the pigeons on top of the steak and pour about .5 ounce of butter into each. Lay a slice of ham on top of each pigeon. Beat the egg yolks and pour over the pigeons, then add stock until the dish is half full. Place puff pastry around the sides then cover the dish with it. Brush the pastry with egg yolk and stick the pigeon feet into the top to decorate. Bake for 1.5 hours in a hot oven.