Broiled Pigeons
Slit them down the back: season, and broil. Serve with mushroom sauce; or melted butter, with a little mushroom catsup.
Roast Pigeons
Should be stuffed with uncut parsley, seasoned; and served with parsley and butter. Asparagus, or peas, should be dressed to eat with them.
Parsley Pie
Lay veal or fowl at the bottom of a pie dish, seasoned. Take a colander full of picked parsley, cover the meat with it, and pour some cream into the dish, and a spoonful or two of broth. Cover with crust.