STEWED PIGEONS.
107. Cut the pigeons down the back, clean them, cut them in four pieces, and wash and wipe them dry. Put them in a stew-pan, and for each pair of pigeons roll an ounce of butter in a little flour, add some pepper and salt, and water enough just to cover them; stew them till they are tender. If the gravy should not be thick enough add a little more flour.
Pigeons are prepared in the same way for pies.