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Pigeons, Stewed, with Cabbage

Pluck, singe, and draw two pigeons, and stuff them with a forcemeat made as follows. Mince the livers finely, and mix with them an equal quantity of finely-shredded beef suet, and grated bread-crumbs. Add a little pepper, salt, and grated nutmeg, a table-spoonful of chopped parsley, and a salt-spoonful of powdered thyme. Moisten the whole with the yolk of a beaten egg. Truss the pigeons firmly, as if for boiling. Half boil a good-sized white cabbage, and shred it finely. Drain thoroughly, and lay it at the bottom of a stewpan. Place the pigeons upon it, cover them with white stock, put the lid on the saucepan, and stew the whole gently till quite tender, then add a lump of butter, the size of an egg, rolled in flour, and two table-spoonfuls of thick cream. Stew a few minutes longer, and serve as hot as possible. The pigeons should be placed on a hot dish with the cabbage and sauce round them. Probable cost, 2s. 6d. Sufficient for two or three persons.