Fricasseed Pigeon

Chopped pigeon meat simmered with claret, mace, onion and herbs in gravy with fried oysters.

Singe and draw two pigeons, and wipe them well with a damp cloth. Cut them into pieces, and put them in a saucepan; pour in one pint each of claret and water, add a blade of mace, one onion, a bunch of sweet herbs, a little pepper and salt, and one and one-half tablespoonfuls of butter that has been kneaded with a little flour. Cover the pan, and cook slowly for three-fourths of an hour. Remove the pieces of pigeons onto a hot dish, and keep them warm. Strain the gravy, and stir in with it the yolks of three eggs; when thick pour it over the meat, put some fried oysters on top, garnish round with croutons of fried bread, and serve.