Pigeons, to stew. No. 3.
Cut six pigeons with giblets into quarters, and put them into a stewpan, with two blades of mace, salt, pepper, and just water sufficient to stew them without burning. When tender, thicken the liquor with the yolk of an egg and three spoonfuls of fresh cream, a little shred thyme, parsley, and a bit of butter. Shake all together, and garnish with lemon.