Roast Pigeons

Ingredients

• young pigeons
• small bit butter
• cayenne
• butter
• brown gravy
• parsley and butter
• young water-cresses

Instructions

1. Remove the heads and necks from the pigeons, and cut off the toes at the first joint.
2. Draw the birds carefully and pour plenty of water through them.
3. Wipe the pigeons dry.
4. Place a small bit of butter, lightly dipped into cayenne, into the cavity of each bird.
5. Truss the wings over the backs.
6. Roast the pigeons at a brisk fire, keeping them well and constantly basted with butter for 18 to 20 minutes (5 minutes longer if large, or rather less if very young).
7. Serve them with brown gravy and a tureen of parsley and butter.
8. For the second course, dish them upon young water-cresses as directed for roast fowl aux cressons.