From:
The Thorough Good Cook
Poultry: 2. To Roast Pigeons
Let them be cropped and drawn as soon as
killed, and wiped inside as well as possible. They will be ready for the
spit in from twelve to forty-eight hours, according to the weather; and are in full season from
June to
November. If kept too long, they lose their
flavour. When they are to be dressed, they must be well washed in several waters. Then stuff with
parsley parboiled and chopped, and
butter about the size of a
nutmeg for each bird, a few bread-crumbs, and the
liver chopped if it is liked. Season rather highly with
pepper and
salt. Twenty to twenty-five minutes will roast them. Dust with
flour, and froth with fresh butter. Parsley and butter, or plain melted butter, is served in the
dish, and is more suitable for mild-flavoured birds of all kinds than meat
gravy, which has so strong a predominating flavour of its own.
Garnish with fried bread-crumbs, or slices of bitter
orange. Bread-sauce, orange gravy sauce, or rice sauce. Serve with dressed
French beans, or
asparagus, or
cucumber.