Pigeon On Toast

Take young pigeons. Dress and split down the back. Season with salt and pepper. Lay flat, skin side up in a baking pan. Put bits of butter and a little sprinkling of flour on each. Nearly cover with water. Boast slowly and baste well. When done, place each bird on a piece of toast which has been dipped in gravy, in which the pigeons have been cooked.

Doves or young chicken are nice cooked the same way.

Fried Quail Or Squabs

Dress, split down the back, and open as flat as possible. After washing, drain well. Roll in flour, and place in frying pan with plenty of hot lard, or salt pork cut fine. Cover tightly. Fry slowly, adding a little hot water at a time to keep moist. Season with salt and pepper. Time required, from 30 to 40 minutes, according to age of birds. Serve with gravy made from part of grease left in pan into which rub 2 tablespoons flour. When smooth add enough milk for gravy. Season.