Clean, wash, and stuff with a good force-meat of crumbs, chopped fat pork, the yolks of two hard-boiled eggs rubbed to powder, and a tablespoonful of celery boiled tender and chopped. Season to taste with onion-juice, pepper, and salt. Truss the birds ; tie wings and legs close to the bodies and pack in an agate-iron pail with a close top. Plunge this into boiling water deep enough to cover the pail almost to the top, but not to float it. Put a weight on the top to keep the pail from turning over as the boiling becomes hard, and cook for three hours if the pigeons are tough.

Dish the birds, thicken the gravy with browned flour, add a tablespoonful of tomato catsup, boil up and pour over the pigeons.