Take the bone from two fillets of veal cut an inch thick; flatten them with the broad side of a hatchet and spread with a good force-meat of crumbs and chopped ham, seasoned well. Roll the meat up on this; bind into oblong rolls with soft string; lay in a dripping-pan and pour over them two cupfuls of boiling stock. Turn a pan over them and bake nearly two hours, basting well with the gravy. When done, lay upon a hot dish while you thicken the gravy with browned flour, and season well with pepper, salt, and tomato-catsup. Boil one minute and pour part over the pigeons, the rest into a boat. Clip the strings and pull them carefully from the meat.