Pigeons.
PUT into the bodies of your pigeons a seasoning made
with pepper and salt, a few cloves and mace, some sweet
herbs, and a piece of butter rolled in flour. Tie up the
necks and vents, and half roast them. Then put them
into a stewpan, with a quart of good gravy, a little
white wine, a few pepper corns, three or four blades of
mace, a bit of lemon, a bunch of sweet-herbs, and a small
onion. Stew them gently till they are enough; then
take the pigeons out, and strain the liquor through a
sieve; scum it and thicken it in your stew-pan, with a
piece of butter rolled in flour; then put in the pigeons,
with some pickled mushrooms; stew it about five mi-
nutes, put the pigeons into a dish, and pour the sauce over
them.