Corn-Stuffed Pigeon

4 ea Pigeons                             1/2 c  Cornmeal, coarsely ground 2/3 c  Butter                              1 T  Mint - chopped 10 ea Green onons - chopped    1 1/2 c  Water Salt                                            2 1/2 c  Chicken stock Pepper, black                  Cornish hens with giblets may be substituted for the pigeons. Chop giblets. Melt 1/3 cup butter in a medium skillet. Add chopped giblets, green onions, 1 teaspoon salt and a little pepper. Stir occasionally until giblets are browned. Stir in cornmeal and mint. Rub  inside each bird with salt and pepper. Stuff each bird with 2 tablespoons  cornmeal mixture. Pull loose skin over cavity - secure with wooden or metal picks. Place birds in stovetop casserole. Set remaining stuffing aside. Preheat oven to 400F. Melt remaining 1/3 cup butter - brush over stuffed  birds. Add water to dish - bring to a boil on stove. Cover and place in oven. Bake 50 minutes or until tender - basting birds every 10 minutes  with pan drippings. In a medium sacuepan, bring stock or broth to a boil - add remaining  cornmeal stuffing. Bring to a second boil. Cover and simmer 30 minutes. Serve with baked birds.