To Stew Pigeons
Prepare as for roasting them; cut strips of salt pork an inch long and half an inch wide, roll the strips in pepper, placing a strip in the body of each bird, also a piece of bread of the same size; then fill the bodies with bits of sour apples: lay the pigeons in a stewpan, breast down, dredge with flour, pour in just water enough to cover them; season with salt and pepper, stew over a moderate fire one hour; serve with the gravy around them in a dish.