AFTER having trussed your pigeons with their legs in their bodies, divide them in two, and lard them with bacon; then lay them in a stew-pan with the larded side downwards, and two whole leeks cut small, two ladlefuls of mutton broth, or veal gravy; cover them close over a very slow fire, and when they are enough take your fire very brisk, to waste away what liquor remains; when they are of a fine brown take them up, and pour out all the fat that is left in the pan; then pour in some good gravy to loosen what sticks to the pan, and a little pepper; stir it about for two or three minutes and pour it over the pigeons. This is a pretty little side dish.