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PIGEONS, ROAST (another way)

Roasted pigeons require a brisk fire, and must be well done, and at the same time afford gravy when cut into. Roast the birds, with stuffing in the belly, prepared as follows. Take the livers and hearts of the pigeons, and about double the quantity of the fat of ham or bacon, and beat these ingredients in a mortar to a smooth paste. Moisten some crumb of bread with milk, then press out the milk through a napkin. Add chopped parsley, grated lemon-peel, black pepper, and salt; unite these with white and yolk of egg beaten together, divide the mass into equal portions, and stuff the birds. As pigeons possess scarcely any fat, they are often, while roasting, basted with butter. By way of sauce, melt some butter with a little flour, moisten with veal consomm, and stir in some chopped parsley. Sprinkle the pigeons with a little sauce, and then pour the remainder over them.