This is Mrs Glasse’s recipe. The pigeons emerge looking like large, smooth, very light and fluffy dumplings, and as she says, ‘They will eat exceeding good and nice, and will yield sauce enough of a very agreeable relish’.
Lightly rub the pigeons with the seasoned flour. Roll out the pastry about ⅛inch (⅓cm.) thick. Cut it into four and completely wrap each bird, moistening the edges of the pastry to seal them together. Ti