“What’s for dinner, hon?”
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.