To have a good appearance they should be larded and stuffed; glazing
is also an improvement, they form a nice _entrée_; they may be stewed
in a strong gravy; when done enough, remove the pigeons, thicken the
gravy, add a few forcemeat and egg balls, and serve in the dish with
the pigeons. Or they may be split down the back, broiled, and then
finished in the stew-pan.