PICK, draw, and trufs some large pigeons, then take a stew-pan, and lay at the bottom some slices of bacon, veal, and onions; season the pigeons with pepper, salt, some spice beat fine, and sweet-herbs. Put them into the stew-pan, and lay upon them some more slices of veal and bacon; let them stew very gently over a stove, and cover them down very close. When they are stewed, make a ragoo with veal sweetbreads, truffles, morels, champignons; the sweetbreads must be blanched, and put into a stew-pan, with a ladle full of gravy, a little cullis, the truffles, morels, &c. Let them all stew together with the pigeons. When they are enough, put them into a dish, and pour the ragoo over them.