6 pigeons
Any simply bread stuffing
3 slices bacon
1 diced carrots
1 diced onion
Chopped parsley
Hot water or stock
1/4 c. fat
1/4 c. flour
Buttered toast

Clean and dress the pigeons, stuff and truss and place them upright in stew pan on the bacon slices. Add the carrot, onion, and a little parsley; cover with boiling water or stock. Cover the pot tightly and let it simmer 2-3 hours or until pigeons are tender, adding boiling water or stock as necessary. Make a sauce of the fat and flour and 2 cups of the stock remaining in the pan. Serve each pigeon on a thin piece of toast and pour gravy over all. Serves 6.