Split the pigeon open in half, cutting it clean through the breast and back. © ©

Grill over a clear fire, occasionally moistening the halves with a little butter. Pepper and salt the bird while cooking. If wanted devilled, sprinkle it plentifully, while cooking, with a mixture composed of equal parts of cayenne, black pepper, and salt. Time to grill, from five to ten minutes.

Roast Pigeons

Roast Pigeons require a brisk fire or oven. Roast in the ordinary way (see No. 3 or No. 4), baste as often as possible. Serve with a little gravy, or plain with salad and watercresses. Time to roast, from fifteen to thirty minutes, according to size.

Stewed Pigeons

Cut each pigeon into four pieces and brown them in a frying-pan. Stew the pieces gently in a little Stock No. 3 (see No. 10), with some small button onions also browned in a frying-pan. Thicken the stock with a little brown thickening, removing the pieces of pigeon first, and warming them up in the gravy afterwards. Seasoning, pepper and salt. A mushroom stewed with them is a great improvement. Be careful to remove the grease.

Trussed Pigeons

Pigeons need to be very carefully plucked and cleaned, and they should, if possible, be drawn as soon as they are killed. They are very good roasted with a slice of bacon over the breast, and a vine-leaf under the bacon. To truss for roasting: - Cut off the head and neck, cut off the toes at the first joint. Truss the wings over the back, and pass a skewer through the wings and body. The gizzard may be cleaned and put under one of the wings. To truss for stewing, if stewed whole: - Cut off the legs at the first joint, put the legs into the body, and skewer the pinions back.

PIGEONS TRUSSED.