To Roast a Pigeon


Take some Parsley shred fine, a Piece of Butter as big as a Wallnut, a little Pepper and Salt; tye the Neck End tight; tye a String round the Legs and Rump, and fasten the other End to the Top of the Chimney-piece: Baste them with Butter, and when they are enough lay them in the Dish, and they will swim with Gravy. You may put them on a little small Spit, and then tye both Ends close.