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Roasted Pigeons

4 servings

Ingredients

• 4 pcs young pigeons
• farce (a little)
• slices of bacon (a little)
• butter (a little)
• salt (a little)

Instructions

1. Prepare 4 young pigeons as instructed; when plucking, make sure the crop does not tear.
2. Fill it with farce, sew up the neck and body, cover the pigeons with slices of bacon and tie them, then roast them in the oven or on the stovetop in butter.
3. Roasting time ½ – ¾ hour.
4. Lightly salt the pigeons and only roast them until golden.

Modernized from a treasured 19th-century German cookbook.