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Pigeons, Trussed

Pigeons need to be very carefully plucked and cleaned, and they should, if possible, be drawn as soon as they are killed. They are very good roasted with a slice of bacon over the breast, and a vine-leaf under the bacon. To truss for roasting:-Cut off the head and neck, cut off the toes at the first joint, and wash the birds well. Dry them carefully, truss the wings over the back, and pass a skewer through the wings and body. The gizzard may be cleaned and put under one of the wings. To truss for boiling:-Cut off the legs at the first joint, put the legs into the body, and skewer the pinions back.