From: The Thorough Good Cook

Poultry: 3. Pigeons on the Skewer

Take as many pigeons as you require to be cooked, and after properly cleaning them, being careful to remove the entrails, salt and pepper them inside; then encase them in slices of fat bacon; roll round them sage leaves; tie each pigeon up tightly with string; put them on the skewer and roast them.

Log in or registerto write something here or to contact authors.