A very good way of carving these birds is to insert the knife at fig.
1, and cut both ways to 2 and 3, when each portion may be divided into
two pieces, then served. Pigeons, if not too large, may be cut in
halves, either across or down the middle, cutting them into two equal
parts; if young and small they may be served entirely whole.
Tame pigeons should be cooked as soon as possible after they are
killed, as they very quickly lose their flavor. Wild pigeons, on the
contrary, should hang a day or two in a cool place before they are
dressed. Oranges cut into halves are used as a garnish for dishes of
small birds, such as pigeons, quail, woodcock, squabs, snipe, etc.
These small birds are either served whole or split down the back,
making two servings.