Pigeons Pompeton Of
Butter your pan, lay in it some sliced bacon, and cover all the inside
of it with forcemeat. Brown the pigeons off in a pan, and put them in a
good ragout, stewing them up together, and put also a good ladleful of
ragout to the forcemeat: then lay your pigeons breast downward, and pour
over them the ragout that remains; cover them with forcemeat, and bake
them. Turn them out, and serve up.