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Potted Pigeons
Stuff your pigeons and brown them in butter
then put them into a sauce pan with the livers,
and some pepper, salt, & a few cloves, all pounded.
An onion chopped fine, and water enough to
cover them. When they begin to stew put in a
very small piece of butter, a little thickening of
flour & water and a glass of claret wine - stew them
until tender.

Stewed Pigeons
Cut them open on the back and season them
well with pepper and salt; put a layer of
pigeons round the pot, then a layer of salted
pork, in thin sliced that have been fried, then
a layer of crackers soaked in water, and so on
in succession: Cover them with water, and let
them simmer or boil gently.

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