This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1/4 pound ham or bacon
3 stalks celery
1 bunch herbs
Stock or water
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons (2 ozs.) butter
1/2 package spaghetti
Singe, draw and clean pigeons, and truss them as for roasting. Clean vegetables and cut them into small pieces, place them in saucepan, add ham or bacon cut into small pieces, herbs, and enough stock or water to cover. Bring this to the boil and lay pigeons on top. Cover with greased paper and lid and cook on top of stove or in oven until pigeons are nearly ready. Then remove them, cut in halves, and place on greased tin. Strain stock in stewpan, remove grease, and pour over pigeons. Set in moderate oven and continue cooking, basting frequently, until pigeons are brown and liquid reduced to a glaze.
Boil spaghetti in plenty of boiling salted water until tender and drain well; add to it butter and seasonings. Place pigeons on hot dish and put spaghetti round.
Macaroni may be used instead of spaghetti if more convenient.