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Potted Pigeons

Boil the livers and gizzards of some pigeons until tender, drain and chop them fine, make them into a forcemeat with grated ham, breadcrumbs, the yolk of a hardboiled egg, and a seasoning of herbs. Stuff the pigeons with the forcemeat, put them into a stewpan with an onion, one-half pint of white wine, and the liquor in which the gizzards were stewed, add one ounce of butter that has been kneaded with a tablespoonful of flour, and cook slowly till tender. When cooked pack the pigeons in suitable pots; strain their cooking liquor, return it to the saucepan and boil quickly for a few minutes; then pour a little of it over the birds to level up, and when cold, cover the contents with warmed clarified butter.