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Pigeons In Disguise

(Poultry.) - (The Lady's Own Cookery Book)

Draw, truss, and season the pigeons with salt and pepper, and make a

nice puff; roll each pigeon in a piece of it; tie them in a cloth, but

be careful not to let the paste break. Boil them in plenty of water for

an hour and a half; and when you untie them take great care they do not

break; put them into a dish, and pour a little good gravy to them.

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