Take eight pigeons, new killed, cut them into ſmall pieces, and put them into a ſtew-pan with a pint of claret and a pint of water. Seaſon your pigeons with ſalt and pepper, a blade or two of mace, an onion, a bundle of ſweet-herbs, a good piece of butter juſt roll’d in a very little flour : cover it cloſe, and let them ſtew till there is juſt enough for ſauce, and then take out the onion and ſweet-herbs, beat up the yolks of three eggs, grate half a nutmeg in, and with your ſpoon puſh the meat all to one ſide of the pan and the gravy to the other ſide, and ſtir in the eggs; keep them ſtirring for fear of turning to curds, and when the ſauce is fine and thick, ſhake all together, and put in half a ſpoonful of vinegar, and give them a ſhake; then put the meat into the diſh, pour the ſauce over it; and have ready ſome ſlices of bacon toaſted, and fried oyſters ; throw the oyſters all over, and lay the bacon round. Garniſh with lemon.