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Pigeons, Braised, with Mushrooms, Etc

Stuff three pigeons with good veal forcemeat, and truss them as if for boiling. Put one or two slices of fat bacon under and over the birds, and place with them, in a pan just large enough to contain them, a large onion fried in hot butter, a broken shank of veal, a bunch of parsley, a sprig of thyme, a blade of mace, a little pepper and salt, and a pint of good stock. Cover the preparation with buttered paper, press the lid of the saucepan closely down, and let the pigeons stew as gently as possible. Take them up, and keep them hot while the gravy is boiling quickly down to a jelly. Glaze them with this, and serve with stewed mushrooms or green peas. Time to braise, three-quarters of an hour. Probable cost, 3s. 6d. Sufficient for three persons.