Water, if there can be no better had, to wash themselves in, for they are
of themselves a Bird subject to contract Dirt and Fleas. This is what I
shall say of the breeding of tame Pigeons at present.

As to the preparing of Pigeons for the Table, they are commonly either
roasted, boiled, baked, or broiled; these are so generally understood, that
I need not mention them, nor that Parsley is almost become necessary with
them either to be roasted or boiled in the Body of the Pigeon, or put in
the Sauces for them: this every one knows, but that the Liver of the Pigeon
should be always left in the Body of it, is not known every where,
otherwise it would not be so generally taken out and lost, as it is in many
places remote from _London_; but this may be, perhaps, because every one
does not know that a Pigeon has no Gall. As to particular ways of Dressing
of Pigeons, there are two or three which I think are excellent. The first I
had from a Lady in _Essex_, whom I have had occasion to mention in this and
other Works, and that is in respect to broiling of Pigeons whole. When the
Pigeon is prepared for the Kitchen, tye the Skin of the Neck very tight
with Packthread, and put into the Body a little Pepper, Salt, Butter, and a
little Water at the Vent, and tie it up close at the Neck, broil this upon
a gentle Fire, flowring it very well, and basting it with Butter. When this
is brought to Table, it brings its Sauce in itself. To those who are not
lovers of Spice or Salt, the Butter and Water will be sufficient to draw
the Gravy in the Pigeon: but a Pigeon that is split and broiled is of a
very different Taste from this, and not worthy, in my opinion, to be
reckon'd with it.

Another way of ordering Pigeons, which I met with by accident, and pleased
me as well as several Gentlemen in my Company, was the boiling of Pigeons
in Paste: The Receipt the People gave me for it, was, to fill the Belly of
the Pigeon with Butter, a little Water, some Pepper and Salt, and cover it