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Potted Pigeons

Place upright in a stewpan six pigeons that have been cleaned, stuffed with simple dressing, and trussed. Cut a carrot and an onion into dice also chop a little parsley to throw over them. Pour over enough stock or boiling water to cover. Cover the pot closely. Let them simmer from two to three hours until tender, adding boiling water or stock when necessary. Make a sauce with one-quarter cup each butter and flour cooked together and stock remaining in pan; there should be two cups. Serve each pigeon on a thin piece of moistened toast, pour gravy over all. This dish is excellent when cooked in a casserole in the oven.