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PIGEONS, BROILED (another way)

Mix an ounce of butter with a dessert-spoonful of dried flour. Add a finely-minced shallot, a salt-spoonful of chopped parsley, and a little pepper and salt. Stir the mixture over the fire for five minutes. Truss two pigeons as if for boiling, flatten them without breaking the skin, put a piece of butter and a little pepper and salt inside them, and tie them at both ends. Dip them into the mixture while it is warm, and continue to do so until they are covered with it. Leave them in a cool place for an hour or more, then broil them over a slow fire. Send tomato, mushroom, or piquant sauce to table with them. If preferred, pigeons may be split open and half cooked in butter before they are egged, breaded, and broiled. Time to broil, fifteen minutes each side. Probable cost, 9d. to 1s. 9d. each. Sufficient for two persons.