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Pigeons, Broiled

Pigeons may be broiled whole, or split open and flattened with a cleaver. They are more easily cooked when flattened, but retain their juice better if left whole. Pluck, draw, singe, and wash the bird. Dip it in some oil or clarified butter, season with pepper and salt, and broil over a clear fire until it is nicely browned. Baste once or twice; and in order to do this put the bird on a plate, and with a feather brush it over with oil or butter. Serve as hot as possible, and send mushroom sauce, brown gravy, parsley sauce, tomato sauce, or piquant sauce to table in a tureen. Time to broil the pigeon, fifteen minutes each side. Probable cost, 9d. to 1s. 9d. each. Sufficient for one person.