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Pigeon and Mushroom Stew

These birds if quite young are drawn, singed and roasted or broiled the same as chickens. Cut two pigeons into small portions and let them cook a short time in a tablespoon of butter in a stewpan, being careful not to brown them. Next add to the contents of the pan one pint of good thick stock or gravy, one tablespoon of mushroom catsup, and salt, pepper and cayenne to taste. Simmer for three-quarters of an hour, throw in a dozen or two of mushrooms, cook ten minutes more, and then stir in two tablespoons of cream. Add a little sherry if desired. Arrange the mushrooms around the pigeons on a hot platter and serve at once.