MAKE a farce with the livers mixed small, as much sweet suet or marrow, grated bread and hard eggs, an equal quantity of each; season with beaten mace, nutmeg, a little pepper, salt, and a little sweet-herbs; mix all these together with the yolk of an egg, then cut the skin of your pigeon between the legs and the body, and very carefully with your finger raise the skin from the flesh, but take care you don’t break it; then force them with the farce between the skin and flesh, then truss the legs close to keep it in; spit them and roast them, drudge them with a little flour, and baste them with a piece of butter; save the gravy which runs from them, and mix it up with a little red wine, a little of the farce-meat and some nutmeg. Let it boil, then thicken it with a piece of butter rolled in flour, and the yolk of an egg beat up and some minced lemon; when enough lay the pigeons in the dish and pour in the sauce. Garnish with lemons.