You have to hand it to our previous generation, they really knew how to live off the land. This recipe is probably a lot older than the 1930's but as it is from a cookbook of that period it is being cataloged as such. The assumption made here is that the cook knows how to pluck and gut a pigeon, if you're not entirely au-fais with it then buy one from a butcher.
This recipe is a challange as it requires the pigeon to be continually basted in butter.
3 slices of fat bacon
3 oz. butter
Pepper and Salt
3 slices of buttered sauce
Garnish of fried parsley
1. Singe and draw three pigeons. Put about three-quarters of an ounce of butter inside each pigeon and season them with pepper and salt.
2. Truss them for roasting with a slice of fat bacon tied over the breast of each.
3. Toast the slice of bread, butter them, and stand one pigeon on each. Roast them, in front of a brisk fire or in a gas oven, for 20 minutes, basting them continually with butter.
4. When pigeons are cooked, remove the strings and the bacon, or, if liked, the bacon can be left on the breasts. Place the pigeons and toasts on a hot dish and garnish with bunches of fried parsley.