Draw and clean. Break the legs, just above the feet, leaving enough below the joint to tie to the tail. Wash and wipe. Cover with vinegar spiced and flavored with onion and let them stand several hours. This makes them tender. Drain and wipe. Stuff if you like with bread, sage, pork and pepper, making it stiff enough to roll into balls. Stuff the pigeons with these. Dredge with salt, pepper and flour. Fry 5 or 6 slices of salt pork, cut 1 large onion fine and fry it, in the fat. a light brown. Put the crisp pork in a stew pan, add the fried onion, then brown the pigeons all over, in the fat left in the pan. Put them in the stew pan on top the pork and onion, half cover with hot water, add a little pepper, salt, and a pinch of herbs tied in a cloth. Simmer very gently three hours. Remove the fat from the broth and thicken with flour and butter creamed together and diluted with a little of the broth.