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Pigeons, with Rice and Parmesan

Stew until tender three or four plump young pigeons according to the directions given for PIGEONS, STEWED. Boil half a pound of best Carolina rice in a pint of stock, and add to it, if necessary, a seasoning of salt, pepper, and grated nutmeg. When it is tender, throw in an ounce of grated Parmesan, and shake the saucepan until the cheese is dissolved. If there is any danger of the cheese oiling, add a little more stock. Put the pigeons on a hot dish, spread half the rice round them, and cover them with the remainder. Brush the rice over with beaten egg, strew grated Parmesan thickly over, and bake in a slow oven until the rice is brightly coloured. The best way of doing this is to spread a layer of salt upon a flat baking-tin, put the dish containing the pigeons and rice upon this, and serve them on the dish in which they are baked. If preferred, macaroni may be used instead of rice. Time, half an hour to stew the pigeons; about an hour to boil the rice; about a quarter of an hour to bake it. Probable cost, 3s. Sufficient for four persons.