21 Pigeons
Take out the inwards and stuff them, with a dressing prepared like that for turkies, put them in the pot with the breast side down, the water should more than cover them, when nearly done put in a quarter of a lb. of butter to every dozen of pigeons, mix a little flour and water and stir into the gravy. When stewed tender, if you wish to brown them, take them up, and fry them in a little pork fat or butter, an hour before they are done, put on a heated bake pan lid. They are very good split open and stewed with a dressing made and warmed up separately with a little of the gravy. It takes about two hours to cook tender pigeons and three for tough ones. Tender pigeons are good stuffed and roasted. They should be buttered just before they are taken from the fire.