Categories: Poultry, German 
      Yield: 4 servings 
  
      4    Pigeons                                  A bit of lukewarm milk 
    100 g  Butter (7 Tbsp)                     1 ts (level) marjoram 
      1 c  Plain breadcrumbs                        A bit of ground nutmeg 
      1 tb (level) minced onion                     Salt and pepper to taste 
      1 bn Parsley, chopped                    1 pn Sugar 
     80 g  Raw bacon (3 oz), diced             1    Yellow turnip [substitute: 
      1    Egg                                      -carrot], scraped 
  
  Combine the breadcrumbs, egg, milk, bacon, and sauteed minced onion into a 
  loose stuffing.  Season with chopped parsley, marjoram, and the other 
  seasonings, as well as the pigeon giblets (diced heart, liver, and peeled 
  stomach; the liver should be blanched to retain the flavor while keeping 
  the stuffing light in color.) 
   
  Stuff the pigeons and sew closed with cooking twine.  Season the outside 
  with salt and pepper.  Roast in buttered baking dish along with the scraped 
  yellow turnip.  Baste frequently, with the pan juices. 
   
  Serve with different salads. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 9/92