PLUCK and draw six pigeons, wash them clean, and dry them with a cloth; season them with beaten mace, white pepper, and salt. Put them into the jug with half a pound of butter upon them. Stop up the jug close with a cloth, that no steam can get out; then set it in a kettle of boiling water, and let it boil an hour and a half. Then take out your pigeons, put the gravy that is come from them into a pan, and add to it a spoonful of wine, one of catchup, a slice of lemon, half an anchovy chopped, and a bundle of sweet-herbs. Boil it a little, and then thicken it with a piece of butter rolled in flour; lay your pigeons in the dish, and strain your gravy over them. Garnish with parsley and red cabbage.—This makes a very pretty side or corner-dish.