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Pigeon

Tame pigeons should be cooked as soon as possible after they are killed, as they very quickly lose their flavour. Wood pigeons and rock pigeons, on the contrary, should be allowed to hang a few days before they are dressed. Although these birds may be said to be in season all the year round, they are at their best from Midsummer to Michaelmas. In choosing them, it should be remembered that dark-coloured birds are thought to possess the highest flavour, and light-coloured birds to be the most delicate. Young birds are, of course, always to be preferred to old ones. When the legs are large and deeply coloured, the pigeon is old, and will very likely be tough. House pigeons are the best, and wood pigeons the largest. Rock pigeons are inferior in quality to both the others.