FIRST stew your pigeons in a very little gravy till enough, and take different sorts of flesh according to your fancy, &c. both of butcher’s meat and fowl; chop it small, season it with beaten mace, cloves, pepper and salt, and beat it in a mortar till it is like paste; roll your pigeons in it, then roll them in the yolk of an egg, that flour and crumbs of bread stick all over, have ready some beef drippings or hog’s lard boiling; fry them brown, and lay them in your dish. Garnish with fry’d parsley.