PIGEONS WITH PEAS

Take two or four pigeons (according to their size), and truss them with the feet inwards. Put them into a stew-pan with a piece of butter rolled in flour, and two or three slices of cold ham, or bacon, and a little water. Let them stew gently till brown. Then add a quart of green peas, and a bunch of mint, with another piece of butter, and a little warm water or milk. Let them stew slowly, and when they are quite done, stir in some more butter. Serve up the pigeons with the peas under them.