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Roast Pigeon

two ounces Clean and truss two young pigeons, mince the livers, and mix with them two ounces of finely grated bread crumbs, of fresh butter, finely chopped onion, a teaspoon shredded parsley, a little salt, pepper, nutmeg. Fill birds with this forcemeat, fasten a slice of fat bacon over the breast of each, and roast. Make a sauce by mixing a little water with the gravy which drops from the birds, and boiling it with a little thickening; season it with pepper, salt and chopped parsley.