Pick the pigeons, cut off the claws, truss them with
the legs inwards, and then with your left hand press on
the breast, and scollop one half of the flesh of the breast ;
turn this down on the table, flatten it with your knife, dust
it over with salt and pepper; break the yolks of two eggs
into a plate, brush the pigeons all over with them, then dip
them into crumbs of bread, next into melted butter, then
into crumbs of bread again, which you level as smooth as
possible. Now broil the pigeons on a slow fire, that they
may get thoroughly done without being burnt. , Ascertain
when they are done enough by thrusting the point of your
knife into the fleshy part of the leg. If no blood issues,
then they are done. Serve under them an Italian (p. 336),
or some rich gravy.
  Your sauce may be prepared in the following way :-
Chop a dozen of shallots, and put them into a stew-pan
with two spoonfuls of vinegar ; boil them till there is no
vinegar left ; then put in a little broth or gravy of roast
meat, with raspings of bread, salt, pepper, etc. -Let this
boil for a short time, pour it over the pigeons; and send
up hot. If you put to it-.s small bit of glaze or portable
soup, it will improve the flavour.

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