PIGEONS, Broiled.
Ingredients.—Pigeons, 3 oz. of butter, pepper and salt to taste. Mode.—Take care that the pigeons are quite fresh, and carefully pluck, draw, and wash them; split the backs, rub the birds over with butter, season them with pepper and salt, and broil them over a moderate fire for ¼ hour or 20 minutes. Serve very hot, with either mushroom-sauce or a good gravy. Pigeons may also be plainly boiled, and served with parsley and butter; they should be trussed like boiled fowls, and take from ¼ hour to 20 minutes to boil. Time.—To broil a pigeon, from ¼ hour to 20 minutes; to boil one, the same time. Average cost, from 6d. to 9d. each. Seasonable from April to September, but in the greatest perfection from Midsummer to Michaelmas.