Unless you are sure that they are tender, stew them or put them into a pie.

Draw and wash them thoroughly; wipe dry, salt and pepper the insides; truss and bind them into shape with cotton string; cover the breasts with thin slices of fat bacon tied in place, lay them, breasts upward, in your roaster, and pour in half a cupful of hot water or weak stock. Cook, covered, fifteen minutes; remove the pork, rub all over with butter and lemon-juice, and brown. Keep the pigeons hot while you stir into the gravy a tablespoonful of butter cut up in one of browned flour and another of currant jelly. Boil up once and pour over the pigeons.