BAKED PIGEONS, OR PIGEONS À LA CRAPAUDINE

Split the pigeons down the back. Take out the livers, which you must mince with bacon and sweet-herbs, adding to them the livers of fowls or other birds, if you have them, and bacon in proportion. Or you may substitute sausage-meat. Add bread-crumbs soaked in milk, and the yolks of two eggs or more, with salt, pepper, mace and nutmeg to your taste. Mix all together, and stuff your pigeons with it, and then glaze them all over with beaten white of egg. Place them in a buttered pan, and set them in the oven. Bake them half an hour. Before you serve them up, squeeze some lemon-juice into the gravy.