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PIGEONS, STEWED, WITH GREEN PEAS (another way)

Prepare the pigeons, and brown them in butter, as in the last recipe. Take them up, drain them, and cut them into halves lengthwise. Put them side by side in a stewpan with two ounces of butter rolled in flour. When this is dissolved, put in a pint of freshly-gathered young green peas, and a table-spoonful of nicely-seasoned veal stock. Cover the saucepan closely, and let the pigeons stew very gently until they and the peas are done enough, moving the pan about occasionally to prevent its contents burning. Serve the birds on a hot dish with the sauce and vegetables arranged around them. Time, twenty minutes to stew the pigeons. Probable cost, 2s. 8d. Sufficient for two or three persons.