| RECIPE
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3. Pigeons on the Skewer.
Take as many pigeons as you
require to be cooked, and
after properly cleaning them, being
careful to remove the
entrails, salt and pepper them inside
; then encase them in
slices of fat bacon ; roll round them
sage leaves ; tie each
pigeon up tightly with string ; put
them on the skewer and
roast them.
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