Clean, wash, and stuff as you would chickens. Lay them in rows,
if roasted in the oven, with a little water in the pan to prevent
scorching. Unless they are very fat, baste with butter until they are
half done, afterwards with their own gravy. Thicken the gravy that
drips from them, and boil up once; then pour into a gravy-boat. The
pigeons should lie close together in the dish.