Fricandeau of Pigeon

Layers of bacon, pigeon and veal cooked simmered in gravy.

Singe and draw four pigeons, truss them as for roasting, remove the feet and pinions, lard the breasts, and stuff them with forcemeat. Place some thin slices of fat bacon in a stewpan, then a layer of veal, put in the pigeons, also a blade of beaten mace, a bunch of sweet herbs, a little salt and pepper, then cover the birds with some more veal and bacon. Prepare with the bones and trimmings one pint of gravy, pour it in with the pigeons, put the lid on the pan, and let the contents cook slowly for an hour. Take the pigeons out, skim and strain the gravy, then boil it till reduced to half its original quantity; put the pigeons in again and stand them over the fire for five minutes. Lay them on a hot dish, pour the sauce over, garnish with slices of lemon, and serve.