Recipe: Pigeons with Oysters and Eggs

  • 4 small PIGEONSs 2 eggs slightly beaten
  • 1 teaspoon grated onion ¼ teaspoon salt
  • 1 cup small Oysters

Cut PIGEONSs into half-inch bias slices, and cook with onion in a hot frying pan until brown; add Oysters, and cook until edges ruffle; add eggs and salt, and scramble until firm.

Better Meals for Less Money, by Mary Green (Year 1909)