Potted Pigeons

After cleaning and singeing six pigeons, cut them up into four pieces; lay three ounces of butter in a saucepan with six ounces of bacon cut in quarter inch squares; when this begins to brown put in four ounces of onions cut in slices. Range the pigeons in an earthen pot or deep dish with a bed of the bacon on the bottom, the pigeons on top, and more bacon over; add salt, pepper, and sprigs of thyme; moisten with thin brown sauce (No. 414), placing here and there a few pieces of pilot cracker dipped in water. Boil and then let simmer or push in the oven until thoroughly done, and serve in the same crock they have been cooked in.