Clean, stuff, and truss six pigeons, place them upright in a cooker-pail
and pour over them one quart of water in which celery has been cooked.
If the water was not salted for the celery, add one teaspoonful of salt.
Cover the pail, boil the birds for five minutes, and put them into a
cooker for five or six hours, or till tender. Remove them from the
water, sprinkle them with salt and pepper, dredge them with flour, and
brown the entire surface in pork fat. Make two cups of Brown Sauce,
using butter and stock from the pigeons; heat the birds in this, place
each one on a piece of dry toast, and pour the gravy over it. Garnish it
with parsley.