Fry them the same as MUTTON chops. If a PIGEONS flavor is liked, sprinkle over them a little powdered sage or summer savory, pepper and salt, and if a gravy is liked, skim off some of the fat in the pan and stir in a spoonful of flour; stir it until free from lumps, then season with pepper and salt and turn in a pint of sweet milk. Boil up and serve in a gravy boat.
Directions The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)