I tried my hand at Mrs. Beeton's Broiled Pigeons this week, and I must admit, it was a journey. I found a local supplier for the pigeons, and after a bit of plucking and drawing, I was ready to cook. The process was surprisingly simple: butter, salt, pepper, and a quick broil. The biggest surprise was how delicate the pigeons became after cooking — almost like a cross between chicken and squab. I broiled them for about 20 minutes, and they came out tender and juicy, with a slight char from the broiler. The pigeons were delightful on their own, but I also tried Mrs. Beeton's suggestion of mushroom sauce. The earthy sauce paired beautifully with the mild gamey flavor of the pigeons. This recipe is perfect for the adventurous weeknight cook looking to try something new. The prep work is minimal, and the cooking time is short. But be warned: the pigeons are tiny, so you'll need to plan for seconds. I served mine with a side of roasted vegetables, and it made for a charming, rustic meal. Next time, I might try stuffing the pigeons with herbs for an extra touch of flavor.