Six plump young pigeons, trimmed of all superfluous matter, including pinions and below the thighs. Season with pepper and salt, and stuff these pigeons with _foie gras_, and quartered truffles, and fill up the pie with plovers' eggs and some good force-meat. Make a good gravy from the superfluous parts of the birds, and some calf's head stock to which has been added about half a wine-glassful of old Madeira, with some lemon-juice and cayenne. See that your paste be light and flaky, and bake in a moderate oven for three hours. Pour in more gravy just before taking out, and let the pie get cold. This is a concoction which will make you back all the winners; whilst no heiress who nibbles at it would refuse you her hand and heart afterwards. This is another sort of _Pigeon Pie_ which is best served hot, and is more suited to the dining-room than the race-course. Line a pie dish with veal force-meat, very highly seasoned, about an inch thick. Place on it some thin slices of fat bacon, three Bordeaux pigeons (trimmed) in halves, a veal sweetbread in slices, an ox palate, boiled and cut up into dice, a dozen asparagus tops, a few button mushrooms (the large ones would give the interior of the pie a bad colour) and the yolks of four eggs. Cover with force-meat, and bake for three hours. Some good veal gravy should be served with this, which I have named _Suffolk Pride_. It is a remarkable fact in natural history that English pigeons are at their best just at the time when the young rooks leave the shelter of their nests. Therefore have I written, in the above recipe, "Bordeaux" pigeons. Here is a quaint old eighteenth-century recipe, which comes from Northumberland, and is given _verbatim_, for a _Goose Pie_.