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PIGEONS, STEWED (another way) (Make a stuffing with pigeons')

Make a stuffing with pigeons' livers parboiled and bruised in a mortar, add bread-crumbs, butter, pepper, salt, pounded cloves, parsley, sweet herbs chopped small, and the yolk of an egg. Fill the birds with this stuffing, and tie them up at both ends. Half roast or fry them, then place them in good gravy or beef broth, along with an onion stuck with cloves, a bunch of sweet herbs, and a slice of lemon. Stew the pigeons very gently for about an hour, strain and skim off the fat, add pickled mushrooms, hard-yolk-of-egg balls and forcemeat balls. It is an improvement to lard the pigeons.