Clean pigeons, or any other birds, and thoroughly season them with mace, allspice, pepper, and salt; then lay the breasts in a pan as close as possible, and put some butter over them; cover the pan with a coarse flour paste. Bake the birds well in the oven, and when cold cut them into small pieces; pound these to a paste in a mortar; pack them closely in a potting-pot, and cover with butter.