Pigeons Stewed in Broth.
Unless pigeons are quite young, they are better braised or stewed in broth than cooked in any other manner. In fact, I consider it always the best way of cooking them. Tie them in shape; place slices of bacon at the bottom of a stew-pan; lay in the pigeons, side by side, all their breasts uppermost; add a sliced carrot, an onion, with a clove stuck in, a tea-spoonful of sugar, and some parsley, and pour over enough stock to cover them. If you have no stock, use boiling water. Now put some thin slices of bacon over the tops of the pigeons; cover them as closely as possible, adding boiling water or stock when necessary. Let them simmer until they are very tender. Serve each pigeon on a thin piece of buttered toast, with a border of spinach, or make little nests of spinach on pieces of toast, putting a pigeon into each nest.