eam escaping. Set them in a
kettle of cold water; lay a tile on the top, and boil three hours; take
them out, and put in a piece of butter rolled in flour; shake it round
till thick, and pour it over the pigeons.

_Pigeons, to pot._

Truss and season them with savoury spice; put them into a a pot or pan,
covering them with butter, and bake them. Take out, drain, and, when
cold, cover them with clarified butter. Fish may be potted in the same
way, but always bone them when baked.

_Pigeons, to stew._ No. 1.

Truss your pigeons as for boiling. Take pepper, salt, cloves, mace, some
sweet-herbs, a little grated bread, and the liver of the birds chopped
very fine; roll these up in a bit of butter, put it in the stomach of
the pigeons, and tie up both ends. Make some butter hot in your stewpan,
fry the pigeons in it till they are brown all over, putting to them two
or three blades of mace, a few peppercorns, and one shalot. Take them
out of the liquor, dust a little flour into the stewpan, shaking it
about till it is brown. Have ready a quart of small gravy and a glass of
white wine; let it just boil up: strain out all the spice, and put the
gravy and pigeons into the stewpan. Let them simmer over the fire two
hours; put in some pickled mushrooms, a little lemon juice, a spoonful
of ketchup, a few truffles and morels. Dish and send to table with bits
of bacon grilled. Some persons add forcemeat balls, but they are very
rich without.

_Pigeons, to stew._ No. 2.

Shred the livers and gizzards, with as much suet as there is meat;
season with pepper, salt, parsley, and thyme, shred small; fill the
pigeons with this stuffing; lay them in the stewpan, breasts downward,
with as much strong broth as will cover them. Add pepper, salt, and
onion, and two thin rashers of bacon. Cover them close; let them stew
two hours or more, till the liquor is reduced to one half, and looks
like gravy, and the pigeons are tender; then put them in a dish with
sippets. If you have no strong broth, you may stew in water; but you
must not put so much water as broth, and they must stew more slowly.

_Pigeons, to stew._ No. 3.

Cut six pigeons with giblets into quarters, and put them into a stewpan,
with two blades of mace, salt, pepper, and just water sufficient to stew
them without burning. When tender, thicken the liquor with the yolk of
an egg and three spoonfuls of fresh cream, a little shred thyme,
parsley, and a bit of butter. Shak