Braised Pigeon

Breadcrumb stuffed pigeon served on spinach and toast.

Draw and wash three young pigeons, wipe them well and stuff them with breadcrumbs that have been well seasoned and moistened with warmed butter, and cook them in a braising pan. Boil some spinach, chop it well, and season with salt and pepper. Toast three slices of bread, lay them on a hot dish, spread the spinach over them, put a pigeon on each slice, and serve with a sauceboatful of gravy.