Pigeons enough for family
1 cracker per pigeon
1 egg per pigeon
Salt pork
Piece of suet or butter the size of an egg
Sweet marjoram or sage, 1/2 tsp. per bird
Flour
Note: the "cracker" specified in this recipe is more the size of a Civil War hardtack, not a modern soda cracker. Use 5-6 soda crackers if hardtack is not available.
Pigeons may be potted, roasted or stewed. Potting is the best, and the least trouble. After they are thoroughly picked and cleaned, put a small slice of salt pork, and a little ball of stuffing, into the body of every pigeon. The stuffing should be made of one egg to one cracker, an equal quantity of suet, or butter, seasoned with sweet marjoram or sage, if sweet marjoram cannot be procured. Flour the pigeons well, lay them close together in the bottom of the pot, just cover them with water, throw in a bit of butter, and let them stew an hour and a quarter if young, an hour and three quarters if old. Some people turn off [pour out] the liquor [pan juices] just before they are done, and brown the pigeons on the bottom of the pot; but this is very troublesome, as they are apt to break to pieces.
From The American Frugal Housewife by Mrs. Child, published 1833.
