Broiled Pigeon

Floured pigeon browned in butter and served atop slices of toasted bread.

Clean the pigeons, split them down the back, wipe them with a damp towel, and sprinkle salt and pepper over them. Roll them in warmed butter, dredge with flour, and broil for ten minutes over a clear fire, turning to do both sides equally. Toast some thick slices of bread without a crust, butter them and put them on a hot dish. When cooked lay the pigeons on the toast, garnish round with parsley, and serve.