Pigeons à la Tatare, with Cold Sauce.
Singe and truss the pigeons as for boiling, and beat them flat, but not so as to break the skin; season them with salt, pepper, cloves, and mace. Dip them in melted butter and grated bread; lay them on a gridiron, and turn them often. Should the fire not be clear, lay them upon a sheet of paper buttered, to keep them from being smoked. For sauce, take a piece of onion or shalot, an anchovy, and two spoonfuls of pickled cucumbers, capers, and mushrooms: mince these very small by themselves; add a little pepper and salt, five spoonfuls of oil, one of water, and the juice of a lemon, and mix them well together with mustard. Pour the sauce cold into the dish, and lay the birds, when broiled, upon it.