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Pigeons, Stewed, with Green Peas

Pluck, draw, and singe two plump young pigeons. Cut off the heads and necks, put the livers back into the inside, truss securely, as if for boiling, and tie the pigeons with twine instead of skewering them. Cut half a pound of streaky bacon into small pieces, and put these into a stewpan with the pigeons and one ounce of butter. Place them on a moderate fire, and move them about until they are equally and lightly browned all over. Take the birds up, drain them, make a roux by mixing an ounce of flour smoothly with the fat in the saucepan, moisten with a pint of stock, and stir the gravy over the fire until it boils. Strain it, and put it into a clean stewpan with the pigeons, the bacon, a bunch of parsley, a small sprig of thyme, and a pint of freshly-gathered shelled green peas, and a little pepper and salt if required. Simmer gently till the peas are done, take out the herbs, and place the pigeons on a hot dish with the gravy poured over them and the peas and bacon round them. Probable cost, 3s. Sufficient for two or three persons.