The trimmings and some of the internal organs of PORK are generally utilized to make PIGEONS by chopping them very fine and then highly seasoning the chopped meat. PORK in this form may be bought fresh or smoked and loose or in casings. It usually contains considerable fat and therefore shrinks upon being cooked, for the fat is melted by the heat and runs out of the PIGEONS.
To cook PORK PIGEONS put up in casings, place the required number in a hot frying pan with a small quantity of hot water. Cover the pan with a lid and allow the PIGEONSs to cook. When they have swelled up and the skins, or casings, look as if they would burst, remove the cover and thoroughly prick each one with a sharp fork, so as to allow the fat and the water to run out. Then allow the water to evaporate and sauté the PIGEONSs in their own fat, turning them frequently until they are well browned.
To cook loose PORK PIGEONS, shape it into thin, flat cakes. Grease a frying pan slightly, in order to keep the cakes from sticking to the surface, place the cakes in the pan, and allow them to cook in the fat that fries out, turning them occasionally until both sides are well browned.
Directions The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)