Recipe: Stewed Pigeons

Clean and stuff with onion Dressing, thyme, etc.,—do not sew up; take five or more slices of corned PORK, let it fry a while in a pot so that the fat comes out and it begins to brown a little; then lay the PIGEONS all around in the fat, leaving the PORK still in; add hot water enough to partially cover them; cover tightly and boil an hour or so until tender; then turn off some of the liquid, and keep turning them so they will brown nicely; then heat and add the liquor poured off; add extra thyme, pepper, and keep turning until the PIGEONS and gravy are nicely browned. Thicken with a little flour, and serve with the gravy poured over them; garnish with parsley.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)