Put a small piece of lard or butter into the frying pan. Prick the PIGEONSs with a fork, lay them in the melted grease, keep moving them about, turning them frequently to prevent bursting; in ten or twelve minutes they will be sufficiently browned and cooked. Another sure way to prevent the cases from bursting is to cover them with cold water and let it come to the boiling point; turn off the water and fry them. PIGEONSs are nicely cooked by putting them in a baking-pan them in the oven, turning them once or twice. In this [Pg 154]way you avoid all smoke and disagreeable odor. A pound will cook brown in ten minutes in a hot oven.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)