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Clean and stuff with onion dressing, thyme, etc. Do not sew up; take
five or more slices of salt pork, let it fry awhile in a pot so that
the fat comes out and it begins to brown a little; then lay the
pigeons all around in the fat, leaving he pork still in; add hot
water enough to partially cover them; cover tightly and boil and hour
or so until tender; then turn off some of the liquid and keep turning
them so they will brown nicely; then heat and add the liquor poured
off; add extra thyme, pepper, and keep turning until the pigeons and
gravy are nicely browned. Thicken with a little flour, and serve with
the gravy poured over them; garnish with parsley.
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