Pick, draw, clean and stuff as above directed. Put the pigeons in a
deep pot with enough cold water to cover them, and stew gently for
an hour, or until, testing them with a fork, you find them tender.
Then season with pepper, salt, a few blades of mace, a little sweet
marjoram, and a good piece of butter. Stew, or rather simmer, for five
minutes longer—then stir in a tablespoonful of browned flour. Let it
boil up once; remove the pigeons, draw out the strings with which they
were sewed up, and serve, pouring the hot gravy over them. A little
salt pork or ham, cut into strips, is an improvement. This should be
put in when the pigeons have stewed half an hour.