From: The Thorough Good Cook
Poultry: 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.