Pigeon Soup- Place 2 whole pigeons in 2 qt. water, bring to boil, and simmer for three hours. Strain, and cut up the pigeon meat into small pieces. Add meat to liquid, along with 4-6 leaves of parsley, and 1/2 c. of spinach and bring to simmer. Season with salt and mace. Mix 1/2 c. breadcrumbs in cream, then add to mixture and simmer for fifteen minutes.