Fillets Of Turkey

Cut the meat from the bones of dressed turkey legs, cutlet-wise, in slices about an inch thick. Work into a paste a teaspoonful of chutney, two of dissolved butter, one of anchovy, a few grains of cayenne pepper, and a pinch of salt. Spread this over the slices of turkey, then wrap each in a cover of white buttered paper, and place them on a gridiron over a clear fire. Turn them frequently, so that the paper does not scorch, and in about a quarter of an hour they will be done. Take them out of the papers, and serve on a hot dish.

Pigeons

Split up the back and flatten out, but do not divide them. Brush them over with dissolved butter, sprinkled with pepper and salt, and lay them on the gridiron, bones downwards, for fifteen minutes, over a very slow fire, basting the upper side every five minutes, and once more sprinkling pepper and salt over. Turn the pigeons, the meat side to the fire, and let them cook very slowly until done, which should be in about fifteen minutes more. Serve on a very hot dish, with a little dissolved butter poured over the birds.