HAVING forced your pigeons, lay a slice of bacon on the breast, and a slice of veal beat with the back of a knife, and seasoned with mace, pepper, and salt. Tie it on with a piece of thin packthread, and two or three small skewers. Put them on some bird-spits, roast them, and baste them with a piece of butter, then rub over them the yolk of an egg, on which strew some crusts of bread, a little nutmeg, and sweet-herbs. When they are done, lay them in your dish, and have good gravy ready, with truffles, morels, and mushrooms, to pour into your dish. Garnish with lemon.