Pigeons In Disguise

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.