TRUSS six young pigeons in the same manner as for boiling, and make a forcemeat for them thus: Grate the crumb of half a penny loaf, and scrape a quarter of a pound of fat bacon, which will answer the purpose better than suet. Chop a little parsley and thyme, two shallots, or an onion, some lemon-peel, and a little nutmeg grated; season them with pepper and salt, and mix them up with eggs. Put this forcemeat into the craws of the pigeons, lard them down the breast, and fry them brown. Then put them into a stew-pan, with some good brown gravy, and when they have stewed three quarters of an hour, thicken it with a piece of butter rolled in flour. When you serve them up, strain your gravy over them, and lay forcemeat balls round them.