BROILED PIGEONS.
973. INGREDIENTS.—Pigeons, 3 oz. of butter, pepper and salt to taste.
Mode.—Take care that the pigeons are quite fresh, and carefully pluck, draw, and wash them; split the backs, rub the birds over with butter, season them with pepper and salt, and broil them over a moderate fire for 1/4 hour or 20 minutes. Serve very hot, with either mushroom-sauce or a good gravy. Pigeons may also be plainly boiled, and served with parsley and butter; they should be trussed like boiled fowls, and take from 1/4 hour to 20 minutes to boil.
Time.—To broil a pigeon, from 1/4 hour to 20 minutes; to boil one, the same time.
Average cost, from 6d. to 9d. each.
Seasonable from April to September, but in the greatest perfection from midsummer to Michaelmas.
THE POUTER PIGEON.—This is a very favourite pigeon, and, without doubt, the most curious of his species. He is a tail strong bird, as he had need be to carry about his great inflated crop, frequently as large and as round as a middling-sized turnip. A perfect pouter, seen on a windy day, is certainly a ludicrous sight: his feathered legs have the appearance of white trousers; his tapering tail looks like a swallow-tailed coat; his head is entirely concealed by his immense windy protuberance; and, altogether, he reminds you of a little "swell" of a past century, staggering under a bale of linen. The most common pouters are the blues, buffs, and whites, or an intermixture of all these various colours. The pouter is not a prolific breeder, is a bad nurse, and more likely to degenerate, if not repeatedly crossed and re-crossed with Irish stock, than any other pigeon: nevertheless, it is a useful bird to keep if you are founding a new colony, as it is much attached to its home, and little apt to stray; consequently it is calculated to induce more restless birds to fettle down and make themselves comfortable. If you wish to breed pouters, you cannot do worse than intrust them with the care of their own eggs.