After having trussed your Pigeons with their Legs in their Bodies, divide them in two, and lard them with Bacon; then lay them in a Stew-pan with the larded Side downwards, and two whole Leeks cut small, a couple of Ladlefuls of Mutton Broth, or Veal Gravy; cover them close over a very slow Fire, and when they are enough make your Fire very brisk, to waste away what Liquor remains; when they are of a fine Brown take them up, and pour out all the Fat that is left in the Pan; then pour in some Veal Gravy to loosen what sticks to the Pan, and a little Pepper, stir it about for two or three Minutes and pour it over the Pigeons. This is a pretty little Side Dish.