Skin, clean and halve the pigeons. Place them in a saucepan, cover with cold water, bring slowly to the boil, then simmer until tender. Remove from the heat, cool until it is possible to remove all the bones. Mince the meat finely. Re-boil the liquor in the saucepan with the bones and reduce to about ¼ pint. Strain, season with pepper, salt and Worcestershire sauce to taste. Add a little of the stock and a tablespoon of melted butter to the minced meat, and press into small jars. Run sufficient clarified butter over the tops to seal completely.