m in separate cloths, and boil them an
hour and a half. When they are untied be careful they do not break; put
them in a dish, and pour a little good gravy over them.

PIGEONS IN A HOLE. Truss four young pigeons, as for boiling, and season
them with pepper, salt, and mace. Put into the belly of each a small
piece of butter, lay them in a pie dish, and pour batter over them, made
of three eggs, two spoonfuls of flour, and half a pint of milk. Bake
them in a moderate oven, and send them to table in the same dish.

PIGEONS IN JELLY. Save some of the liquor in which a knuckle of veal has
been boiled, or boil a calf's or a neat's foot; put the broth into a pan
with a blade of mace, a bunch of sweet herbs, some white pepper, lemon
peel, a slice of lean bacon, and the pigeons. Bake them, and let them
stand to be cold; but season them before baking. When done, take them
out of the liquor, cover them close to preserve the colour, and clear
the jelly by boiling it with the whites of two eggs. Strain it through a
thick cloth dipped in boiling water, and put into a sieve. The fat must
be all removed, before it be cleared. Put the jelly roughly over and
round the pigeons.--A beautiful dish may be made in the following
manner. Pick two very nice pigeons, and make them look as well as
possible by singeing, washing, and cleaning the heads well. Leave the
heads and the feet on, but the nails must be clipped close to the claws.
Roast them of a very nice brown; and when done, put a small sprig of
myrtle into the bill of each. Prepare a savoury jelly, and with it half
fill a bowl of such a size as shall be proper to turn down on the dish
intended for serving in. When the jelly and the birds are cold, see that
no gravy hangs to the birds, and then lay them upside down in the jelly.
Before the rest of it begins to set, pour it over the birds, so as to be
three inches above the feet. This should be done full twenty four hours
before serving. The dish thus prepared will have a very handsome
appearance in the mid range of a second coarse; or when served with the
jelly roughed large, it makes a side or corner dish, being then of a
smaller size. The head of the pigeons should be kept up, as if alive, by
tying the neck with some thread, and the legs bent as if the birds sat
upon them.

PIGEON PIE. Rub the pigeons with pepper and salt, inside and out. Put in
a bit of butter, and if approved, some parsley chopped with the livers,
and a littl