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Pigeons, Served with Water-Cress

Roast a couple of young pigeons in the usual way. Wash and pick two or three bunches of young water-cress, and dry them well. To do this, put them into a dry cloth, take hold of this by the four corners, and shake the leaves until they are dry. Put them on a dish, sprinkle a little salt over them, lay the pigeons upon them, and pour brown gravy over. The cress is sometimes arranged round the dish instead of being placed under the birds. Time, about twenty minutes to roast the pigeons. Probable cost, 2s. Sufficient for two persons.