70. _To stew_ PIGEONS.

Take your pigeons, season and stuff them, flat the breast-bone, and
truss them up as you would do for baking, dredge them over with a
little flour, and fry them in butter, turning them round till all sides
be brown, then put them into a stew-pan with as much brown gravy as
will cover them, and let them stew whilst your pigeons be enough; then
take part of the gravy, an anchovy shred, a little catchup, a small
onion, or a shalot, and a little juice of lemon for sauce, pour it over
your pigeons, and lay round them forc'd-meat-balls and crisp bacon.
Garnish your dish with crisp parsley and lemon.


71. _To broil_ PIGEONS _whole_.

Take your pigeons, season and stuff them with the same stuffing you did
jugg'd pigeons, broil them either before a fire or in an oven; when
they are enough take the gravy from them, and take off the fat, then
put to the gravy two or three spoonfuls of water, a little boil'd
parsley shred, and thicken your sauce. Garnish your dish with crisp
parsley.


72. _Boiled_ PIGEONS _with fricassy Sauce_.

Take your pigeons, and when you have drawn and truss'd them up, break
the breast bone, and lay them in milk and water to make them white, tie
them in a cloth and boil them in milk and water; when you dish them up