Clean and wash very carefully, then lay in salt and water for an hour.
Rinse the inside with soda and water, shaking it well about in the
cavity; wash out with fair water and stuff with a force-meat made of
bread-crumbs and chopped salt pork, seasoned with pepper. Sew up the
birds, and put on to stew in enough cold water to cover them, and allow
to each a fair slice of fat bacon cut into narrow strips. Season with
pepper and a pinch of nutmeg. Boil slowly in a covered saucepan until
tender; take from the gravy and lay in a covered dish to keep warm.
Strain the gravy, add the juice of a lemon and a tablespoonful of
currant jelly, thickening with browned flour. Boil up and pour over the
pigeons.