Pigeons, to stew. No. 2.
Shred the livers and gizzards, with as much suet as there is meat; season with pepper, salt, parsley, and thyme, shred small; fill the pigeons with this stuffing; lay them in the stewpan, breasts downward, with as much strong broth as will cover them. Add pepper, salt, and onion, and two thin rashers of bacon. Cover them close; let them stew two hours or more, till the liquor is reduced to one half, and looks like gravy, and the pigeons are tender; then put them in a dish with sippets. If you have no strong broth, you may stew in water; but you must not put so much water as broth, and they must stew more slowly.