Put one ounce of beef dripping into a stewpan with a small onion (cut into slices), two tomatoes (also sliced), and a little parsley; fry the vegetables until the onion is lightly browned, then stir in one ounce of flour and half an ounce of cornflour, and when smoothly mixed with the dripping pour in gradually the stock; let the sauce boil up, then draw the pan to the side of the stove where it can only simmer gently, and leave it for a quarter of an hour. Season it with salt and pepper, add a teaspoonful of tarragon vinegar and sufficient browning to make it a rich brown. Roast three or four pigeons, and while they are still hot cut them up and remove the skin, put them into a clean stewpan and strain the sauce over them. Cover the pan and place it in a larger pan of hot water in a moderately hot oven for an hour. Arrange the stew neatly on a hot dish and garnish it with kite-shaped sippets.