1/2 dozen pigeons 1/4 pound of salt pork 1 tablespoonful of flour 1 tablespoonful of mushroom catsup

1 pint of stock or water

1 bay leaf

1 onion

1 sprig of parsley

1 teaspoonful of salt

A little black pepper

Clean and wash the pigeons; fill same as a roast chicken, and truss. Put the pork in a frying-pan and try out all the fat. Roll the pigeons in flour and brown them in the hot fat. When they are nicely browned, put them in a stewing-pan, add the flour to the fat remaining in the frying-pan, stir until a nice brown, add the stock or water, stir again until it boils, add the salt, pepper, catsup, bay leaf, onion sliced, parsley, salt, and pepper. Pour this over the pigeons, cover the stewing-pan, and simmer gently two hours. When done, remove the strings, strain the gravy over and around the pigeons. Serve with boiled rice in a separate dish.

Roast Pigeons

Draw, singe, and stuff the same as a chicken. Place them in a baking-pan; put a half-cup of water and a teaspoonful Of salt in the pan; place in a quick oven, and bake one hour, basting at first with melted butter, afterwards with their own gravy. When done, dish in a row on a large meat plate. Add one tablespoonful of butter to the pan, and brown; then add a tablespoonful of flour and mix well; now add a half-pint of boiling water. Stir continually until it boils, season with salt and pepper to taste. Serve in a boat.