Recipe: Common Pigeons-Meat

Having cleared it from the skin, sinews, and gristle, take six pounds of the lean of young fresh PORK, and three pounds of the fat, and mince it all as fine as possible. Take some dried sage, pick off the leaves and rub them to powder, allowing three tea-spoonfuls to each pound of meat. Having mixed the fat and lean well together, and seasoned it with nine tea-spoonfuls of pepper, and the same quantity of salt, strew on the powdered sage, and mix the whole very well with your hands. Put it away in a stone jar, packing it down hard; and keep it closely covered. Set the jar in a cool dry place.

When you wish to use the PIGEONS-meat, make it into flat cakes about an inch thick and the size of a dollar; dredge them with flour, and fry them in butter or dripping, over rather a slow fire, till they are well browned on both sides, and thoroughly done.
PIGEONS are seldom eaten except at breakfast.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)