"To Broil Pidgeons Whole.
Cut off the Wings and Neck close, leave the Skin at the Neck to tie close, then having some grated Bread, two Pidgeons Livers, one Anchovy, a Quarter of a Pound of Butter, half a Nutmeg grated, a little Pepper and Salt, a very little Thyme and Sweet Marjoram shred; mix all together, put a piece as big as a Walnut into each Pidgeon, sew up their Rumps and Necks, strew a little Pepper Salt and Nutmeg on the Out side, broil them on a very slow Charcoal Fire on the Hearth; baste and turn them very often. Sauce is melted Butter; or rich Gravy, if you like it higher tasted.