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Pigeons, Stewed

Pluck and draw two plump young pigeons, and divide them into quarters. Put these into a stewpan with a little salt, and a small quantity of water, say as much as will three-parts cover them. Place the lid on the saucepan, and let the birds stew gently until they are almost done, then add a pinch of pepper, and half an ounce of fresh butter, and let them simmer again until they are sufficiently cooked. Take them up, thicken the gravy with a tea-spoonful of flour mixed smoothly in it, and add two table-spoonfuls of chopped parsley. Let it boil, then draw it from the fire, let it cool for a minute, and stir into it a well-beaten egg. Put the pigeons in again to get hot, and serve immediately. The gravy must not boil after the egg is added. A little cream is a great improvement to this dish, though it may be dispensed with. Time, twenty minutes to stew the pigeons. Probable cost, 1s. 9d. Sufficient for two persons.