Pigeons should be extremely fresh; when so, and in good order, they are plump and fat at the vent, and their feet pliable; but when they are stale, the vent is open, green, and withered. Tame pigeons are considered preferable to the wild.
Clean them well, cut off the wings and neck, leaving skin enough at the neck to tie; make a forcemeat with bread crumbs, three or fow of the livers, one anchovy, some parsley minced, and a quarter of a pound of butter; season with salt, pepper, and grated nutmeg, bind it with the yolk of an egg beaten up, and put into each pigeon a piece the size of a large walnut; tie the neck and rump, rub them with butter, and dust them with pepper, salt, and nutmeg mixed; broil them over a slow fire; to baste them, put them upon a plate, and with a feather brush them over with butter; broil them of a nice brown color; serve them with melted butter and parsley, or a thickened brown gravy.
Chop some parsley and lemon thyme, with a few mushrooms; stew these in a little butter, into which put half a dozen young pigeons, with pepper and salt in their insides, and their legs turned in; stew them for a few minutes and turn them; when they begin to fry, put in sufficient consomme to cover them, in which let them stew till they are well done; take them from the file to cool; in the meantime make a good puff paste, part of which roll out, and place round the edge of a dish; lay the pigeons in with the yolks of four eggs, boiled hard, and pour over them half of the liquor they were stewed in; add a little pepper and salt, then lay on the top paste, trimming it neatly round, the same as you would any other pie; on the top form a star of leaves, with a hole in the centre; egg it lightly over, and put it to bake in a moderate oven, taking care that it has not too much color; when done, add to the liquor that remained from the pigeons, a little butter sauce, make it very hot, and pour it on the pie. Serve it hot, either for a remove or side dish.
Pick and wash clean half a dozen nice pigeons, cut them into quarters; brown some butter with flour, add to it a pint of good stock, with three grated onions, some pepper and salt, stew the pigeons in this till tender, take them out and mix in the juice of one lemon, boil and strain the sauce over the pigeons. Boil about three-quarters of a pound of whole rice in a pint and a half of stock, with half a pound of fresh butter, some grated nutmeg and salt; when it is tender, add two handfuls of grated Parmesan cheese. Put more than half of the rice equally round the dish in which the pigeons are placed, and cover them with what remains, brush it over with a well-beaten egg, and then strew it thickly with more Parmesan; cover a flat baking-tin with salt, place the dish upon this, and bake it for nearly three-quarters of an hour in a slow oven; it should be of a fine gold color.
Pick, clean, singe, and wash them well; truss them with three feet on, and put into them some pepper and salt. While roasting, baste them with butter. A little before serving, dust them with flour, and froth them with butter. Roast them for half an hour. Serve them with parsley and butter in the dish, or make a gravy of the giblets, some minced parsley, seasoned with pepper and salt. Thicken with a little flour and butter; pour it with the giblets into the dish, and then put in the pigeons.