Broiled Pigeon in Papers

Butter wrapped pigeons laced with bacon, mushrooms and shallots and cooked slowly.

Clean the pigeons, put them into a saucepan with chopped bacon, a lump of butter and a little salt, pepper and grated nutmeg. Fry them slowly, and when half done, put in with them mushrooms, a minced shallot and sweet herbs. When nicely done, take them out and leave them to get cold. Then split the birds in halves lengthwise, sprinkle them over with pepper, salt and powdered sweet herbs and wrap each piece in buttered writing paper. Broil them over a clear slow fire for twenty minutes, turning to do them equally. Put the pieces of pigeons on a hot dish garnished round with slices of lemon and serve.