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1 1/2 pt Water or stock
1 Stalk celery, chopped
1 sl Salt pork
2 tb Butter
2 tb Flour
Salt and pepper
Clean and truss the birds as for roasting. Chop up the pork, fry out the fat and brown the bids. Put pigeons in a casserole, add celery, seasoning and stock. Cover closely and cook about 2 hours. Put birds on serving dish, thicken gravy with flour and butter rubbed together. Remove celery, and pour gravy over birds.
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