Pigeons

Pigeons are of two kinds, those of the Dovecot and those that are short in the wing, commonly called Doves. The latter are always broiled, just as one would broil any other Bird or a tenderloin beefsteak; else they are roasted in little bands of bacon. The former are prepared in various ways, as, indeed, the latter may be also, only the wild taste is more apparent when broiled or roasted.