Trussing
Pigeons, to be good, should be eaten fresh (if kept a little, the flavour off), and they should be drawn as soon goes on as killed. Previous to trussing, they should be carefully cleaned, as no bird thoroughly and wipe them perfectly dry, PIGEON READY FOR TRUSSING.
PIKE, BAKED.
Cut off the neck and head, and the toes at the first joint. Then, for roasting, twist PIGEON BEING SKEWERED.
PILAU (FOWL). of the fish; but a middling-sized pike will take about 1/21 an hour. Serve with Dutch or anchovy sauce and plain melted butter.
TIME. According to size, to 1 hour.
SEASONABLE from September to March.
