pepper and salt. _To make the Stuffing_. Take the livers and shred them
with beef-suet, bread-crumbs, parsley, sweet-marjoram, and two eggs,
mix all together, then stuff your pigeons sowing them up at both ends,
and put them into your jugg with the breast downwards, with half a
pound of butter; stop up the jugg close with a cloth that no steam can
get out, then set them in a pot of water to boil; they will take above
two hours stewing; mind you keep your pot full of water, and boiling
all the time; when they are enough clear from them the gravy, and take
the fat clean off; put to your gravy a spoonful of cream, a little
lemon-peel, an anchovy shred, a few mushrooms, and a little white wine,
thicken it with a little flour and butter, then dish up your pigeons,
and pour over them the sauce. Garnish the dish with mushrooms and
slices of lemon.

This is proper for a side dish.


69. MIRRANADED PIGEONS.

Take six pigeons, and truss them as you would do for baking, break the
breast-bones, season and stuff them as you did for jugging, put them
into a little deep dish and lay over them half a pound of butter; put
into your dish a little water. Take half a pound of rice, cree it soft
as you would do for eating, and pour it upon the back of a sieve, let
it stand while it is cold, then take a spoon and flat it like paste on
your hand, and lay on the breast of every pigeon a cake; lay round your
dish some puff-paste not over thin, and send them to the oven; about
half an hour will bake them.

This is proper at noon for a side-dish.