Mince 2 buds garlic, add 1 teaspoon salt, and mash with flat of knife into a paste. Rub 2 washed and dried pigeons with garlic paste inside and out and sprinkle with pepper. Let stand covered in refrigerator several hours.

Lard the meaty portions of bird with sticks of very cold or frozen salt pork. Place pigeons in roasting pan lined with thin slices of salt pork, cover birds with additional salt pork slices, and roast in 350 degree Fahrenheit oven 45-60 minutes or until tender.

Baste frequently with butter and pan drippings. Split the pigeons lengthwise and serve with mashed potatoes, sprinkled with pan drippings, and a crunchy, grated salad containing horseradish.