Potted Pigeons.
Take fresh ones: clean them carefully: season with pepper and salt: put them close in a small pan, and pour butter over: bake, and when cold take them out. Put into fresh pots, fit to serve to table, two or three in each, and pour butter over, using that which was baked with them as part. Observe, that it is necessary to put a good deal of butter if to be kept.
Note. Butter that has covered potted things is good for basting, and will make very good paste for meatpies. If to be high, add some mace, and a few Jamaica peppers to the seasoning.
Pigeon Pie.
Clean as before: season; and, if approved, put some parsley into the birds, and a bit of butter, with pepper and salt. Lay a beefsteak at the bottom of the dish, and hard eggs between each two birds, and a little water. If you have ham in the house, lay a slice on each: it is a great improvement to the flavour.
Observe, when you cut ham for sauce or pies, to turn it, and take from the underside instead of the prime.
Broiled Pigeons.
Slit them down the back: season, and broil. Serve with mushroom sauce; or melted butter, with a little mushroom catsup.
Roast Pigeons.
Should be stuffed with uncut parsley, seasoned; and served with parsley and butter. Asparagus, or peas, should be dressed to eat with them.