PUT a layer of bacon in a large sauce-pan, then a layer of veal, a layer of coarse beef, and another little layer of veal, about a pound of beef, and a pound of veal, cut very thin; a piece of carrot, a bundle of sweet-herbs, an onion, some black and white pepper, a blade or two of mace, and four or five cloves. Cover the sauce-pan close, set it over a slow fire, and draw it till it is brown, to make the gravy of a fine light brown. Then put a quart of boiling water, and let it stew till the gravy is quite rich and good. Strain it off, and skim off all the fat. In the mean time, stuff the bellies of the pigeons with force-meat, made thus: Take a pound of veal, and a pound of beef suet, and beat both fine in a mortar; an equal quantity of crumbs of bread, some pepper, salt, nutmeg, beaten mace, a little lemon-peel cut small, some parsley cut small, and a very little thyme stripped. Mix all together with the yolks of two eggs, fill the pigeons with this, and flat the breasts down. Flour them, and fry them in fresh butter a little brown. Then pour the fat clean out of the pan, and put the gravy to the pigeons. Cover them close, and let them stew a quarter of an hour, or till they are quite enough. Then take them up, lay them in a dish, and pour in your sauce. On each pigeon lay a bay leaf, and on each leaf a slice of bacon. Garnish with a lemon notched.