Roast Pigeon (young birds)

Allow 1 bird per person

Cover the breasts with rashers of fat bacon and spread with butter.

Roast in a hot oven for about 1 hour, or more, depending on the size of the bird.  Baste well.

Remove bacon towards the end of cooking to brown breasts.

Serve with game chips, watercress and gravy.

Roast Pigeon (young birds)

Allow one bird per person

4 oz sausage meat per bird    

1 egg

2 0z fat bacon – minced     

a few black olives, chopped

Bread crumbs

Method

Stuff the bird with a force meat made from sausage meat, bacon, a little of the chopped black olive, bread crumbs and egg.

Sew up the bird and roll in egg and bread crumbs.

Place in a baking tin and roast in hot fat, basting frequently, in a moderate oven for one hour or more, depending on size.

Roast Pigeon

Allow one bird per person     

4 oz sausage meat per bird

Fat for roasting

Method

Steam the prepared birds for 2 to 3 hours and allow to cool.  When cold, make a shallow cut across the breast of each bird and carefully pull off the skin.

Stuff in these cuts with seasoned sausage meat and sew up: brush with fat and sprinkle with fine breadcrumbs.

Place the birds in some hot fat in a baking tin for about 1 hour in a moderate oven.

Make up gravy from the water in which the birds were steamed.