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Roasted Pigeons

It is well to stuff pigeons for roasting with a well-seasoned veal forcemeat. Their flavor is much improved by this means, and parsley fried in butter can then be served with them. The stuffing should consist of minced raw veal, fat bacon, breadcrumbs soaked in milk, and all mixed together and well seasoned. In America it is usual to serve roasted pigeons with red currant jelly or stewed apples without sugar, dressed celery or other salad, mashed turnips or squash. All are considered suitable for these birds. Roasted Pigeons Stuffed with Chestnuts Singe and draw two pigeons and truss them as for roasting. Boil one-half pint of chestnuts, and when tender peel and pound them in a mortar with the same quantity of finely-chopped bacon. Stuff the pigeons with the chestnut mixture, put a vine leaf on each breast and bind them round with a thin slice of fat bacon; then roast them in a hot oven for half an hour. Chop fine the livers and mix them with a sprig of chopped parsley, a tablespoonful each of sauce and gravy, a lump of butter, a piece of grated lemon peel; add a little grated nutmeg, salt and pepper. Stir the mixture over the fire for a few minutes. Put the birds on a hot dish, and serve them with the sauce.