Roast Pigeon

Ingredients

• 4 pigeons plucked and dressed
• 1/4 cup melted butter or olive oil
• salt
• black pepper
• 2 carrots large, peeled and cut into chunks
• 6 jerusalem artichokes cut into chunks
• 2 parsnips peeled and cut into chunks
• 4 roots salsify, scrubbed and cut into 2-inch lengths, optional
• 2 roots Hamburg or root parsley, cut into chunks, optional
• 3 tablespoons chopped parsley
• vinegar Beer, or malt vinegar, for garnish, optional