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Split your pigeons and flatten them. Make a seasoning of sweet oil, salt, pepper, chopped shalots, and chopped parsley. Rub this seasoning all over the pigeons. Then cover them with grated bread crumbs. Wrap each in a sheet of white paper, and broil them on a slow fire. Serve them up with a sauce made of minced onions, butter rolled in flour, lemon-juice or vinegar, and salt and pepper.

First, bone your pigeons. To do this, take a sharp knife, and slipping it under the flesh carefully loosen it from the bone, and do not tear the skin. Begin at the upper part of the bird, just above the wings, scrape gradually down, and finish at the legs. Then take hold of the neck, and draw out the whole skeleton at once. Make a good force-meat or stuffing (as directed for baked pigeons), and fill them with it, making them each into the shape of a large pear. Fasten them with skewers. Glaze them all over with yolk of egg, and then roll them in grated bread-crumbs. Stick in the top of each, the lower end of the leg, to look like the stem of a pear. Lay them in a buttered dish (but not so close as to touch each other) and bake them. Make a good gravy, thickened with the yolk of an egg, and some butter rolled in flour.

Take two or four pigeons (according to their size), and truss them with the feet inwards. Put them into a stew-pan with a piece of butter rolled