This is what I
shall say of the breeding of tame Pigeons at present.
As to the preparing of Pigeons for the Table, they are commonly either
roasted, boiled, baked, or broiled; these are so generally understood, that
I need not mention them, nor that Parsley is almost become necessary with
them either to be roasted or boiled in the Body of the Pigeon, or put in
the Sauces for them: this every one knows, but that the Liver of the Pigeon
should be always left in the Body of it, is not known every where,
otherwise it would not be so generally taken out and lost, as it is in many
places remote from _London_; but this may be, perhaps, because every one
does not know that a Pigeon has no Gall. As to particular ways of Dressing
of Pigeons, there are two or three which I think are excellent. The first I
had from a Lady in _Essex_, whom I have had occasion to mention in this and
other Works, and that is in respect to broiling of Pigeons whole. When the
Pigeon is prepared for the Kitchen, tye the Skin of the Neck very tight
with Packthread, and put into the Body a little Pepper, Salt, Butter, and a
little Water at the Vent, and tie it up close at the Neck, broil this upon
a gentle Fire, flowring it very well, and basting it with Butter.
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