[via]
“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 catch on to what they’re eating. Speaking of gamey little crunchy things, it’s time for The Overnight Open Thread.