Pigeons To Broil
Cut their necks and wings close, leaving the skin of the neck to enable
you to tie close, and with some grated bread put an anchovy, the two
livers of pigeons, half a grated nutmeg, a quarter of a pound of butter,
a very little thyme, a little pepper and salt, and sweet marjoram shred.
Mix all together, and into each bird put a piece of the size of a
walnut, after sewing up the vents and necks, and, with a little nutmeg,
pepper, and salt, strewed over them, broil them on a slow charcoal fire,
basting and turning very often. Use rich gravy or melted butter for
sauce, and season to your taste.