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Classic
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page 59
them and put some water in the dripping pan; for each bird add a bit of butter
the size of a small egg, put them before a hot fire and let them roast quickly,
basting frequently; in about half an hour they will be done; when nearly done,
dredge them with wheat flour and baste with the butter in the pan; turn them,
that they may be nicely and easily browned; when done take them up, set the pan
over the fire, make a thin batter of a teaspoonful of wheat flour and cold
water; when the gravy is hot stir it in, continue to stir it for a few minutes
until it is brown, then run it through a gravy sieve into a tureen and serve
with the pigeons.
Pigeons on the spit.
The breast skin, especially on young pigeons, should be removed, the pigeons
rubbed with fine salt and tied around with
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Classic
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