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.