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Broiled Pigeons

Clean the pigeons, split them down the back, wipe them with a damp towel, and sprinkle salt and pepper over them. Roll them in warmed butter, dredge with flour, and broil for ten minutes over a clear fire, turning to do both sides equally. Toast some thick slices of bread without a crust, butter them and put them on a hot dish. When cooked lay the pigeons on the toast, garnish round with parsley, and serve.

Broiled Pigeons, Crapaudine Clean two pigeons, cut them lengthwise under the breast, beat them flat, and season with salt and pepper. Put them in a sautepan with a tablespoonful of butter, and fry them for fifteen minutes. Drain them, and place between two plates with a weight on top, and leave them till cold. Fry a tablespoonful of chopped shallot in the sautepan, then pour in one-half pint of broth, add a little pepper, and boil till reduced to half its original quantity. Skim the fat off the gravy, strain it through a pointed strainer into a smaller stewpan, and keep it hot. Roll the pieces of pigeon in warmed butter, then in breadcrumbs, and broil them over a clear fire, browning both sides equally. Put the pigeons on a hot dish, garnishing round with slices of lemon, and serve with the gravy in a sauceboat.