Roast Pigeons

The birds must be young and tender for this purpose. Clean them and put a little piece of butter in them, stuff and truss them. Tie thin slices of bacon over the breast. Lay them in rows, in a dripping-pan, with a little hot water. Set in a hot oven and baste often.

Serve with "Gravy."

Wild Pigeon (Stewed)

As wild pigeons are often tough, this is the best way to cook them. See "Stewed Pigeons."

Stewed Pigeons

Clean, wash, stuff and tie them in shape. Lay them in a sauce-pan, close together, on their backs. Cover them with boiling water. Lay a few slices of bacon over the tops of the pigeons. Stew gently until tender - about one hour. Then season with pepper, salt, butter, and a little summer savory, also minced parsley, if you like. Dish the pigeons, thicken the gravy with a little flour, boil up once, and pour over the birds.

The bacon may be omitted. Some add a little minced carrot and onion. Line the platter with buttered toast, if you like, or serve the pigeons on a bed of rice.

This is the best way to cook pigeons which are not very young.