Roasted Pigeon

Pigeons stuffed with veal, bacon and bread and cooked slowly in a moderately hot oven.

It is well to stuff pigeons for roasting with a well-seasoned veal forcemeat. Their flavor is much improved by this means, and parsley fried in butter can then be served with them. The stuffing should consist of minced raw veal, fat bacon, breadcrumbs soaked in milk, and all mixed together and well seasoned. In America it is usual to serve roasted pigeons with red currant jelly or stewed apples without sugar, dressed celery or other salad, mashed turnips or squash. All are considered suitable for these birds.