Stewed Pigeons

Cut a quarter of a pound of fat salt pork into strips, lay them in a stew-pan with the pigeons, their livers and gizzards; brown them in this; then add two or three small onions, a bunch of parsley and thyme tied together, three cloves, pepper to taste, and boiling water sufficient to stew them; cook until tender; thicken the gravy with browned flour, and pour over the pigeons when you serve them

Roast Pigeons

When the pigeons are cleaned, drawn and washed, put the giblets over the fire in a stew-pan, with cold water, pepper and salt, and let them simmer several hours for the gravy; prepare a filling of bread crumbs, seasoned as for roast chickens, fill the birds and truss them, lay them in a dripping-pan, season them with pepper and salt and dust them with flour; put them in a hot oven, and when they begin to cook, baste them with butter and water; repeat this frequently, roast about half an hour; for the gravy, rub the livers to a paste with butter and browned flour, and stir them in the broth; turn all out into the dripping-pan, when you have dished the pigeons, give a boil up, pour a few spoonsful over the birds, the remainder in a gravy-boat.

Broiled Pigeons

For this the squabs or young pigeons must be used. Clean and split them down the back and flatten them, broil them on a gridiron over a bright fire; when done lay them on a hot dish, season them with pepper and salt, butter them plentifully, and serve on nicely-brown toast, a slice under each bird.

Pigeon Pie

Clean and cut each bird in four quarters, line a deep dish with a good crust, place a layer of thin slices of pickled pork at the bottom, on these put a layer of the birds, season with pepper and salt sprinkled over, butter the size of a walnut cut in little pieces and dust thickly with flour, place another layer of birds, and season as before;' when all the pigeons are in, cover the top with thin slices of pork, pour over all a pint of broth, or if you have none, the same of water, and cover with crust, and bake an hour in a moderate oven; leave an opening cut each way on the middle of the top crust, and if the pie seems dry add more broth. When the pie is done, cover this with an ornament of crust which you have baked separately on a pip dish or tin.