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Medium
Squab are always best for broiling. Pluck and clean nicely inside and out. Wipe with a damp towel. Split down the back and spread open as you would a Broiled Chicken. Have the gridiron very hot. Rub the Pigeon inside and out with salt and pepper, and brush lightly with butter. Place the broiler over a moderate furnace fire, from which all the gas has been exhausted, and let it broil slowly ten