Pigeons, Roast
INGREDIENTS.- 2 pigeons, 3 oz. of butter, pepper and salt to taste.
PIGEONS, TRUSSING OF. requires so much washing. Wipe the birds very dry, season them inside with pepper and salt, and put about oz. of butter into the body of each; this makes them moist.
ROAST PIGEON.
Place them at a bright fire, and baste them well the whole of the time they are cooking (they will be done enough in from 20 to 30 minutes); garnish with fried parsley, and serve with a tureen of parsley and butter. Bread sauce and gravy, the same as for roast fowl, are exceedingly nice accompaniments to roast pigeons, as also egg-sauce.
TIME. From 20 minutes to hour.
SEASONABLE from April to September; but in the greatest perfection from Midsummer to Michaelmas.