Draw and pick four pigeons immediately after they are killed, and
let them be cooked soon, as they do not keep well. Wash the inside
very clean, and wipe it dry. Stuff them with a mixture of parsley
parboiled and chopped, grated bread-crumbs, and butter; seasoned
with pepper, salt, and nutmeg. Dredge them with flour, and roast
them before a good fire, basting them with butter. They will be
done in about twenty-five or thirty minutes. Serve them up with
parsley-sauce. Lay the pigeons on the dish in a row.
If asparagus is in season, it will be much better than parsley
both for the stuffing and sauce. It must first be boiled. Chop the
green heads for the stuffing, and cut them in two for the melted
butter. Have cranberry-sauce on the table.
Pigeons may be split and broiled, like chickens; also stewed or
fricasseed.
They are very good stewed with slices of cold ham and green peas,
serving up all in the same dish.