“What’s for dinner, hon?”
“Flatbird casserole.”

Never eaten pigeon, but here’s an interesting recipe:

Lark, or Sparrow Pye.
You must have five dozen at least; lay betwixt every one a Bit of Bacon as you do when you roast them, and a Leaf of Sage and a little Force-meat at the Bottom of your Crust; put on some Butter a top and lid it; when bak’d for one Hour, which will be sufficient, make a little thicken’d Gravy, put in the Juice of a Lemon; season with Pepper and Salt, so serve it hot and quick. (Charles Carter’s “City and Country Cook … “ 1736)

Yeah, serve it hot and quick and run out the back door before your guests realize what those gamey little crunchy things that they’ve been snarfing down really are.

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6 Responses to “Revenge”

  1. planetross Says:

    I guess for statues, all pigeons are stool pigeons. hee hee!


  2. Bunk Strutts Says:

    plane– Somewhere I read that the frisbee-lookin’ “halos” on old statues depicting the holy were to keep bird crap off. I doubt that’s true, but I like the story.


  3. nursemyra Says:

    I’ve had pigeon soup in Vietnam – delicious


  4. Bunk Strutts Says:

    nursem– VN eggrolls are the best. The key ingredient is jicama.


  5. 1389AD Says:

    “Flatbird casserole” … good one! 🙂


  6. Bunk Strutts Says:

    1389AD– The dish is also known as “Avian Squash.”


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