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Stuffed Pigeons

Pluck, draw, and clean the required quantity of pigeons, and make an incision in the center of each breast without cutting the flesh. Put the crumb of a stale roll in as much milk as it will absorb, and when soft squeeze it well and mix with it two or three finely-chopped button mushrooms, a moderate quantity each of chopped shallot and parsley, one-half ounce of butter, and salt and pepper to taste. When these ingredients are well mixed, lift the skin on each side of the incision made in the breast of the bird, and stuff them with it. Sew up openings and put a small onion in each bird. Place them in a stewpan, with a few trimmings of ham or lean bacon, a bunch of sweet herbs, and salt to taste. Moisten to height with stock, and cook them over a slow fire. When the pigeons are tender, strain off some of their liquor into a smaller stewpan, thicken it with a little flour and butter that have been rolled together, and add a wineglassful of white wine. Stir it over the fire till boiling, then move it to the side. Toast some slices of bread, lay them on a hot dish, and place the pigeons on them; pour a small quantity of gravy round, and serve with the remainder in a sauceboat.