Roasted Pigeons
106. Pick the pigeons, draw and wash them; dry them on a clean napkin, rub them inside and outside with pepper and salt; fill them with a dressing of bread crumbs, pepper, salt, butter, and a little onion finely minced; skewer them, or if you choose, tie them round with tape; put them on the spit and baste them frequently with butter. About twenty minutes will cook them.