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PIGEONS (a la St. Menehould)

Mix an ounce of butter and flour smoothly together over a moderate fire. Add half a pint of milk, a bunch of parsley, a sprig of thyme, a bay-leaf, two moderate-sized onions, a carrot, and a parsnip, all sliced, and a little salt, pepper, and grated nutmeg. Stir the sauce until it boils; then put in two plump young pigeons, trussed as if for boiling, and let them stew gently until they are done enough. Take them up, drain them, cover them with egg and bread-crumbs, and fry in hot fat until they are lightly coloured. Serve on a hot dish, with the sauce poured round them. Time, about half an hour to stew the pigeons. Probable cost, 2s. 4d. Sufficient for two or three persons.