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Pigeons, Roast

Pluck, singe, and draw a couple of young pigeons, and truss them firmly. Mince the livers, and mix with them two ounces of finely-grated bread-crumbs, two ounces of fresh butter, or, if preferred, finely-shredded beef suet, a shallot finely minced, a tea-spoonful of shredded parsley, and a little salt, pepper, and grated nutmeg. Fill the birds with this forcemeat, fasten a slice of fat bacon over the breast of each, and roast before a clear fire. Make a sauce by mixing a little water with the gravy which drops from the birds, and boiling it with a little thickening; season it with pepper, salt, and chopped parsley. Pigeons are sometimes served on toast, and brown gravy and bread sauce sent to table with them. Time to roast, twenty to twenty-five minutes. Probable cost of pigeons, 9d. to 1s. 9d. each. Sufficient for two persons.