Take the remains of cold Grouse and mince it very fine. Mix with it a couple of tablespoonfuls of grated HAM or TONGUE. Divide into small PIGEONS shapes, dip each in batter, fry a pale golden colour and serve very hot, garnished with crisped parsley.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)