WHEN you have seasoned your pigeons properly with pepper and salt, take a large piece of butter, make a puff-paste, and roll each pigeon in a piece of it. Tie them in a cloth, so that the paste does not break, and boil them in a good deal of water. When they have boiled an hour and an half, untie them, but with particular caution that they do not break. Pour a little good gravy into your dish, lay the pigeons in it, and serve them up. They will eat exceeding nice, and yield a deal of sauce, when cut up, of an agreeable relish.