Forum Title: LIZZIE BORDEN SOCIETY
Topic Area: Stay to Tea
Topic Name: PIGEON PIE ANYONE?

1. "PIGEON PIE ANYONE?"
Posted by Kat on Aug-18th-02 at 7:50 AM

Housekeeping In Old Virginia, reprint from 1879, John P. Morton and Co, originally edited by M.C. Tyree, pgs. 112-3:

To Broil Pigeons

"Pigeons may be broiled the same as chickens, only cover the breast with slices of bacon.  When nearly done, remove the bacon, dredge with flour and baste with butter.  They will be done in half an hour."


Stewed Pigeons

"The pigeons must be seasoned with pepper, salt, cloves, mace and sweet herbs.  Wrap the seasoning up in a piece of butter and put it in the pigeon.  Then tie up the neck and vest and half roast the pigeons.  Then put them in a stewpan with a quart of good gravy, a little white wine, some pickled mushrooms, a few peppercorns, three or four blades of mace, a bit of lemon peel, a bit of onion and a bunch of sweet herbs.  Stew until done, then thicken with butter and yolks of eggs.  Garnish with lemon."


Pigeon Pie

"Take six young pigeons.  After they are drawn, trussed, and singed, stuff them with the chopped livers mixed with parsley, salt, pepper, and a small piece of butter.  Cover the bottom of the dish with rather small pieces of beef.  On the beef, place a thin layer of chopped parsley and mushrooms, seasoned with pepper and salt.  Over this place the pigeons, between each putting the yolk of a hard-boiled egg.  Add some brown sauce or gravy.  Cover with puff paste and bake the pie for an hour and a half.
Mrs. C.C." 

Need a recipe for barbequed squirrel?  Page 108.


2. "Re: PIGEON PIE ANYONE?"
Posted by Stefani on Aug-18th-02 at 1:43 PM
In response to Message #1.

Do you suppose penurious Andrew had Lizzie's pigeons served for supper after he had wrung their necks?

I wonder what it tastes like? Chicken? Doesn't seem like there would be much meat on the bones. I always called pigeons "rats with wings".


3. "Re: PIGEON PIE ANYONE?"
Posted by Susan on Aug-18th-02 at 3:32 PM
In response to Message #2.

Yuck, I hate those "rats with wings" myself!  I wish people would find them as a food source so that there wouldn't be so many of the things around!  Everywhere I have lived these birds have been a great nuisance to me by pooping on my car with a vengeance!

I would think pigeon would probably taste something like quail or other small game birds. 

I have often wondered about what happened after Andrew murdered Lizzie's pigeons.  Were they cooked and served?  Andrew seemed like a "waste not, want not" kind of guy, it seems plausible.  Lizzie is asked about the episode, but, doesn't divulge what the outcome was after they came into the house with their heads twisted or cut off. 


4. "Re: PIGEON PIE ANYONE?"
Posted by harry on Aug-18th-02 at 3:41 PM
In response to Message #1.

Start off with a little mutton soup.
Have pigeon as the main entree.
Top it all off with a bowl of orange sherbert.

I think I'll skip to the orange sherbert.


5. "Re: PIGEON PIE ANYONE?"
Posted by Kat on Aug-18th-02 at 6:56 PM
In response to Message #4.

The thing that got me about these recipes was you really didn't need the pigeon!

There was SO MUCH stuff added, You could be eating cardboard!

BTW:  That "Ole Virginny" cookbook  sure used a LOT of bacon!


6. "Re: PIGEON PIE ANYONE?"
Posted by Susan on Aug-19th-02 at 1:13 AM
In response to Message #5.

Its true, so much stuff went into these meals.  Beef with poultry?  Different.  I guess they didn't worry so much about cholesterol in those days? 


7. "Re: PIGEON PIE ANYONE?"
Posted by Kat on Aug-19th-02 at 4:55 AM
In response to Message #6.

I begin to think they also had an excess of Pigs in 'ole Virginny...a lot of these call for bacon.
Want my "Squirrel" recipe?


8. "Re: PIGEON PIE ANYONE?"
Posted by edisto on Aug-19th-02 at 11:10 AM
In response to Message #3.

I mentioned elsewhere that my Father (who reminded me of Andrew in many ways) raised pigeons when I was a child.  He had a large pigeon loft over our garage (which we never called a "barn").  Mostly, he was raising them for pigeon racing, which was a hobby with him and some of his friends who worked for the same railroad.  They could ship their pigeons anywhere on the line (free) and set them free to race home.  When nature took its course, there were excess pigeons, and Daddy would sell them for the table.  The young pigeons are awful-looking things, no feathers and quite large.  They quickly grew large enough to have quite a bit on meat on them.  The meat of a young pigeon is called "squab," and it's all dark meat.  I didn't think it looked at all appealing, but some consider it a delicacy.  I believe Daddy used to marinate it in wine-and-something.  I would always take a pass on it.  Daddy was a hunter, and we were served a lot of game, most of which I didn't care for.  I preferred the results of his fishing and shrimping.  (I don't remember any warmed-over swordfish.)


9. "Re: PIGEON PIE ANYONE?"
Posted by Susan on Aug-19th-02 at 11:22 AM
In response to Message #8.

Thanks for your input, Edisto!  So, sounds like Andy had "Pigeon Pie" for dinner that night.  I wish people would continue this practice of eating pigeons and get them off the power lines in my neighborhood! 


10. "Re: PIGEON PIE ANYONE?"
Posted by Edisto on Aug-19th-02 at 3:00 PM
In response to Message #9.

Lizzie, in her inquest testimony, did mention that the pigeons were brought into the house.  Why, if they weren't intended for the table?  I feel sure they were served up in some form.


11. "Re: PIGEON PIE ANYONE?"
Posted by Stefani on Aug-19th-02 at 5:59 PM
In response to Message #10.

Just last night on Iron Chef a famous French chef made a dish with pigeon meat! Talk about timing!!

The meat was dark when he cut the pigeon open and dark when cooked. It was served with lobster. Pigeon and lobster? Eeeeewwww.


12. "Re: PIGEON PIE ANYONE?"
Posted by Susan on Aug-20th-02 at 3:01 AM
In response to Message #11.

Stefani, I saw the same Iron Chef!  Ewwwww!  Lobster and pigeon, whats that all about?  I liked what they did in the first half with the salmon better.  And by the way, whats the deal with the Japanese actress, what makes her a good food critic? 


13. "Re: PIGEON PIE ANYONE?"
Posted by Kat on Aug-20th-02 at 4:26 AM
In response to Message #12.

You guys have got me LAUGHING!  "EEEWWW".

See, you don't NEED pigeon in your pigeon recipe, AT ALL!
There goes your dream, Birthday Girl, of shipping all the pigeons off to another country labeled "An American Delicacy:  Just Add Caviar...or Just Add Lobster...or  Just Add Truffles!"

(Message last edited Aug-20th-02  4:27 AM.)


14. "Re: PIGEON PIE ANYONE?"
Posted by Susan on Aug-20th-02 at 10:41 PM
In response to Message #13.

We'll ship 'em off to France!  It was the French chef that came up with the pigeon and lobster idea, and that was after 24 hours to find something to go with the lobster to make their recipes!  Pigeons, the other red meat. 


15. "Re: PIGEON PIE ANYONE?"
Posted by Kimberly on Aug-22nd-02 at 9:44 PM
In response to Message #4.

Here is a recipe for orange sherbert from
my copy of the c. 1906 Housekeepers' Friend
and Cook Book:
"BLOOD ORANGE SHERBERT--Make syrup by boiling 4
cupfuls water and 2 cupfuls sugar together 20 minutes.
Cool. Add 2 cupfuls orange juice, 1/4 cupful lemon
juice, and grated rind of 2 oranges. Strain and freeze.
Use blood oranges. If not deep enough color for blood
oranges, tint with Burnett's fruit-red fruit-paste to
proper color."
Sounds simple enough, this cookbook also has a tasty
sounding recipe for squab broilers, anybuddy want it?


16. "Re: PIGEON PIE ANYONE?"
Posted by Kat on Aug-24th-02 at 3:33 AM
In response to Message #15.

I'll trade you Kim...
my recipe for squirrel for your broiled squab...


17. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-24th-02 at 10:11 AM
In response to Message #16.

I'm still working on the one for blackbirds, I'm
sure there must be one somewhere.


18. "Re: PIGEON PIE ANYONE?"
Posted by Edisto on Aug-24th-02 at 1:23 PM
In response to Message #15.

The blood-orange sherbet sounds much more to my liking than pigeon pie.  Now if I can only lay in a supply of Burnett's fruit-red fruit paste.  If I can't find it, I'll just substitute Prussic acid. Ten cents' worth should be enough. It probably won't help the color much. but nobody will care.


19. "Re: PIGEON PIE ANYONE?"
Posted by Stefani on Aug-24th-02 at 2:42 PM
In response to Message #18.

Who do you plan to serve the Prussic Orange Sherbert to Edisto? Pigeons? ha ha.


20. "Re: PIGEON PIE ANYONE?"
Posted by Edisto on Aug-24th-02 at 3:34 PM
In response to Message #19.

Of course I wouldn't serve it to pigeons.  I don't believe in being cruel to dumb animals, and pigeons certainly qualify.


21. "Re: PIGEON PIE ANYONE?"
Posted by Susan on Aug-24th-02 at 3:55 PM
In response to Message #16.

What will you trade me for my Ground Pork Peanut Butter Cookies recipe?  Any takers?    How about Deep Fried Field Rat?

(Message last edited Aug-24th-02  3:59 PM.)


22. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-24th-02 at 4:40 PM
In response to Message #21.

Hey Kat, that thing made with the boiled hogs head is
called Scrapple, you have to pick out the eyes, argghhhh.
And Susan, I have a lovely recipe from the
same book for frogs legs, ya want it?


23. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-24th-02 at 4:58 PM
In response to Message #16.

My little old book is running out of gross recipes,
how does "Fricaseed Calve's Tongue" sound? Now that
I'm looking thru it, some actually sound good, like
a Stuffed Cucumber Salad and at least half a dozen
recipes for sherbert. I'm getting hungry now!

(Message last edited Aug-24th-02  9:11 PM.)


24. "Re: PIGEON PIE ANYONE?"
Posted by Kat on Aug-24th-02 at 5:01 PM
In response to Message #22.

OOO
OOO
OOO
I do like frogs legs!
Especially if they are attached to an ex-prince...

PS:  I don't believe Susan really has that recipe.....
Make her show you hers before you show her yours!


25. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-24th-02 at 5:06 PM
In response to Message #24.

Oh, I love Prince too!


26. "Re: PIGEON PIE ANYONE?"
Posted by Susan on Aug-24th-02 at 6:15 PM
In response to Message #24.

Which one, the cookies or the field rat?  I'll share both!  And what the heck is a clave??? 

Ground Pork Peanut Butter Cookies

yield: 60 servings

Ingredients:

1/2lb Ground Pork
1 Cup Lard
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs; well beaten
3 Cups Flour
2 TS Soda
1/2TS Cinnamon
1/2 Cup Peanut Butter
1/2 Cup Nuts
1/2 Cup Orange rind; shredded

Brown ground pork; drain.  Cream lard, white sugar, brown sugar and eggs.  Add flour, soda, cinnamon.  Blend in peanut butter, nuts and shredded orange rind.  Stir in ground pork.  Shape into small balls on greased cookie sheet.  Press down with fork dipped in sugar.  Bake at 350 for 10 minutes.  Makes 5 doz. cookies.  Keep refrigerated.  FROM THE HEART OF IOWA COOKBOOK, Lisa Crawley/Cedar Rapids


Deep Fried Field Rat

Ingredients:
4 Mature Rats or 8 Small Rats
10-15 Garlic Cloves; crushed
2 Tbs. Salt
2 Tbs. Pepper

Skin and gut the rats, removing the head and toes.  Mix garlic, salt, and pepper into a paste, spread on the meat, then place in direct sunlight for 6 to 8 hours, until dry.  Fry in deep vegetable oil for about 6-7 minutes, until crispy and yellow in color.  Serve with sticky rice, Sweet & Sour sauce, Fish sauce, or a hot chili paste, and raw vegetables.

From Strange Foods: Bush Meat, Bats, and Butterflies, and Epicurean Adventure Around the World, Jerry Hopkins, photos by Michael Freeman, North Clarendon, VT: Tuttle Publishing, 1999

If you want more yummy recipes, I got 'em! 


27. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-24th-02 at 6:53 PM
In response to Message #26.

Calve is a calf, and your recipes sound splendid,
didn't they serve the Ground Pork Peanut Butter
Cookies on the Titanic?


28. "Re: PIGEON PIE ANYONE?"
Posted by Edisto on Aug-24th-02 at 8:09 PM
In response to Message #26.

I'm into substituting in recipes, because I have lots of leftovers.  If I wanted to substitute mice for the rats, I wonder how many I would need.  How many mice are a serving?  (I'll ask the cats.)  Unfortunately, I must admit that we occasionally had frogs' legs at our house when I was a kid.  When they're put into the skillet, they begin hopping as if they are still alive.  I was (of course) told they tasted just like chicken.  Very fishy chicken, I would say.  One taste was about enough to last me a lifetime.  However, I am fond of escargots.


29. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-24th-02 at 9:15 PM
In response to Message #28.

I've got plenty of kittens if anybody has
a recipe needing them.


30. "Re: PIGEON PIE ANYONE?"
Posted by Kat on Aug-25th-02 at 10:53 AM
In response to Message #29.

Well the kittens brought THAT to a screeching halt!

I thought, personally, it would be the snails.

I think the cinnamon blew the cookie recipe for me, Susan.

I had frogs legs at a 3 star restaurant and they were what chicken *Should* taste like!  Maybe you need a prince- turned-frog, to get the full benefit...

BTW:  Don't eat the deep-fried alligator tail!  Any part of it but that!
(From one who knows...)


31. "Re: PIGEON PIE ANYONE?"
Posted by Edisto on Aug-25th-02 at 11:00 AM
In response to Message #30.

The difference is that those three-star restaurants serve milk-fed frog.  Ours were just plain old South Carolina swamp frogs.


32. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-25th-02 at 1:20 PM
In response to Message #30.

I brought something to a screeching halt!


33. "Re: PIGEON PIE ANYONE?"
Posted by Susan on Aug-25th-02 at 3:43 PM
In response to Message #32.

Has anyone heard of that restaurant in NY City, don't know if its still there or not, but, they served steaks of just about any animal that you wanted.  They had lion steak, giraffe, hippo, etc, and I was thinking how can they legally do this, since some of these animals are on the endangered species list.  I heard about this place in the late 90s, so, as I said, I don't know if they are even still in existence? 


34. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-25th-02 at 3:53 PM
In response to Message #33.

I remember hearing something about a restaurant
in Texas or California (I think) that was having a special
dinner where they were serving lions or tigers, I remember that
there was a lot of complaints about it, I don't know
if they went ahead with it or if they cancelled it. 


35. "Re: PIGEON PIE ANYONE?"
Posted by Susan on Aug-25th-02 at 4:48 PM
In response to Message #34.

Ewww!  Thats all I can say!  I would think that the meat of a big cat would be sooo tough and stringy!  And what would it taste like?  Not chicken, thats for sure! 


36. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-26th-02 at 10:35 AM
In response to Message #35.

New Topic: When did everything start tasting like chicken?
Is that a good thing? Why don't McNuggets taste like chicken?


37. "Re: PIGEON PIE ANYONE?"
Posted by Susan on Aug-26th-02 at 11:33 AM
In response to Message #36.

Is there even chicken in a McNugget?  I love those things, but, aren't they made out chicken lips and such? 


38. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-26th-02 at 1:39 PM
In response to Message #37.

Did you see that picture of the chicken head they
found in the McNuggets? It was eerie.


39. "Re: PIGEON PIE ANYONE?"
Posted by Susan on Aug-26th-02 at 9:03 PM
In response to Message #38.

No?!  Chicken head in the McNuggets?  Ewwwwww!  Did someone get it in their order or something?  Yuck! 


40. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-26th-02 at 9:57 PM
In response to Message #39.

I'm going to find that picture & show it to you,
it was breaded & everything!


41. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-26th-02 at 10:22 PM
In response to Message #40.

Here is the chicken head, very nasty .


42. "Re: PIGEON PIE ANYONE?"
Posted by Kat on Aug-27th-02 at 12:38 AM
In response to Message #41.

If Lizzie could only hear us now!

Chicken McNuggets is really only 21st century version of pigeon pie, after all!


43. "Re: PIGEON PIE ANYONE?"
Posted by Susan on Aug-27th-02 at 2:29 AM
In response to Message #42.

Okay, thats it, I will never eat a chicken McNugget again!  I told you they were made with chicken lips!

Maybe McDonalds should try making them with piegeon instead, yeah, pigeon McNuggets!


44. "Re: PIGEON PIE ANYONE?"
Posted by rays on Aug-27th-02 at 4:56 PM
In response to Message #43.

"Pigeon Lips"??? Is that like "lizard lips"?
Surely there are other parts of the chicken that could be used.
For example, what happens to all those guts (chitlings)?


45. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-27th-02 at 7:40 PM
In response to Message #44.

Don't they make cat food & Spam out of lizard lips &
chicken guts? I have a friend who swears that his friend
works for the health department & on their restaurant
rounds they walked in the kitchen of one & they were cooking
up cats to serve to unsuspecting diners. That is an urban legend,
I think, I hope.

(Message last edited Aug-27th-02  8:05 PM.)


46. "Re: PIGEON PIE ANYONE?"
Posted by Susan on Aug-27th-02 at 8:12 PM
In response to Message #45.

I've heard so many stories about that, cats being used for meat, why, just in Arizona, there was a taco stand that was supposedly shut down by the board of health because there were dead cats in tin foil in the freezer!  Then theres the one everyone hears about Chinese restaurants serving cat, but, I think people are thinking Vietnamese and its dog, not cat, and not everyone eats that! 


47. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-27th-02 at 8:21 PM
In response to Message #46.

They have a website devoted to those kinds of stories.
I'm not going to say what I found in my breakfast a long
time ago at "Rons". But I still cant eat their scrambled
eggs. Have you noticed I have nothing serious to say?


48. "Re: PIGEON PIE ANYONE?"
Posted by Kat on Aug-28th-02 at 12:31 AM
In response to Message #47.

Is that because of what you found in your eggs at Ron's many moons ago?


49. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-28th-02 at 12:47 AM
In response to Message #48.

I don't doubt it one bit.
But mostly I'm just a curious lurker,
all I have to add is my two cents, I am so glad
I happened upon Stefani's wonderful site. And of course this one
is just so entertaining, I read & read & then I have a comment
or a question, but hardly ever an answer.


50. "Re: PIGEON PIE ANYONE?"
Posted by Susan on Aug-28th-02 at 2:14 AM
In response to Message #49.

Thats fine, you're a fun read! 


51. "Re: PIGEON PIE ANYONE?"
Posted by Edisto on Aug-28th-02 at 11:53 AM
In response to Message #46.

Even in cultures that will eat practically anything, the people usually stop short of eating cat.  I think the meat has a strong, musky taste that puts people off.  Thank Heaven for that!  Since it's gross-out time, I will share my cafeteria memories.  In S. C., where I grew up, our cafeteria was run by the WPA.  It must have been a vestige from the great depression, and it surely was depressing.  The food was beyond awful.  Quite often we would find good-sized worms in the stew.  (We had some sort of stew almost every day, it seemed.)  These weren't little tiny worms but big, caterpillar-like things.  Of course there were many jokes about, "Now everybody will want one." I used to suspect that some of the kids were bringing their own worms to school and putting them into the stew so that they wouldn't have to eat it.  Since we had adult table monitors, who required each child to eat some of his/her food before leaving the cafeteria, we devised systems for getting rid of the food without actually eating it.  The easiest was to "accidentally" drop the tray or the dish on the way to the table, because there were no free seconds (and certainly nobody would have paid for seconds!).  The many accidents meant the floor was so slippery that we needed treads on our shoe-soles to avoid slipping.
Right next door the the school was a service station that served delicious hot dogs.  The school lunch cost a nickel, and that was also the price of a hot dog.  The smart kids wouldn't buy a lunch ticket, but would hold onto their money and purchase a hot dog from the service station each day instead.  We would poke a nickel through the chain-link fence, and the helpful (and profit-minded) grease-monkey would poke a hot dog through.  Those were the best hot dogs I ever tasted!


52. "Re: PIGEON PIE ANYONE?"
Posted by Susan on Aug-28th-02 at 12:09 PM
In response to Message #51.

Hi, Edisto!  I'll say, those hot dogs must have tasted like Ambrosia!  Thanks for sharing your story! 


53. "Re: PIGEON PIE ANYONE?"
Posted by Edisto on Aug-28th-02 at 6:46 PM
In response to Message #52.

Well, kind of a combination of ambrosia and axle grease...


54. "Re: PIGEON PIE ANYONE?"
Posted by Kat on Aug-28th-02 at 6:59 PM
In response to Message #49.

Kim
I'd like to know what was in your eggs that was worse than Edisto's caterpillars?


55. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-28th-02 at 8:02 PM
In response to Message #54.

It was a cockroach.


56. "Re: PIGEON PIE ANYONE?"
Posted by Kat on Aug-29th-02 at 1:58 AM
In response to Message #55.

EEEWWWW
Had you eaten any of it?

That question, which was my first instinct to ask you, reminds me of a culinary delight experience I had when I was 5 and living in Baltimore.

I was dumping a box of raisins in my mouth and day-dreaming...you know those little boxes?
At 1/2 way point I looked down in the box to gauge how much was left and it was full of white worms.
I have not eaten raisins since and I even pick them out of foods before I'll eat what they were in.


57. "Re: PIGEON PIE ANYONE?"
Posted by Susan on Aug-29th-02 at 1:59 AM
In response to Message #55.

I went to high school with a girl from Guam and she told me this joke they have there; the first year you live on Guam, when you eat, you pick out the bugs and eat your food.  The second year you pick around the bugs and eat your food.  The third year and after, you pick out the food and eat the bugs!  Apparently Guam is very buggy, kind of like Florida, I imagine! 


58. "Re: PIGEON PIE ANYONE?"
Posted by Stefani on Aug-29th-02 at 11:29 AM
In response to Message #57.

I have not had any of these experiences, thank gosh, but it sure is interesting to read of all of your horror stories.

Kimberly, you are a stitch! Don't doubt the value of your contribution here.


59. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-29th-02 at 2:47 PM
In response to Message #56.

Well I had been eating the breakfast, I don't
know if I ate any of the bug, it was in pieces,
half here, half there arms & legs scattered.
You know what they do if you find bugs in your
breakfast? Give you coupons for free food.


60. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-29th-02 at 2:49 PM
In response to Message #58.

I'm a stitch!


61. "Re: PIGEON PIE ANYONE?"
Posted by Susan on Aug-29th-02 at 8:32 PM
In response to Message #59.

Ewwww!  I know!  What makes them think that you want to eat more of their food after that kind of trauma?  And yes, Kimberly, you are fun! 


62. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-29th-02 at 11:33 PM
In response to Message #61.

Has anyone ever cracked open an egg & had a chick fall out?
That is almost as ill-inspiring as finding cockroaches & worms
in your dinner.


63. "Re: PIGEON PIE ANYONE?"
Posted by Stefani on Aug-30th-02 at 12:19 AM
In response to Message #62.

Well come to think of it, I have had a bloody egg once. Isn't tha supposed to be good luck? Oh, maybe I am confusing that with a double yoke. I have had that three times in my life. I bet the bloody egg is not a good thing. I wonder if it has a meaning. Like if your nose itches you will kiss a fool, if your palm itches you will come into some money. If your egg is bloody you will ----- oh gosh, I can't even come up with something funny for that!


64. "Re: PIGEON PIE ANYONE?"
Posted by kimberly on Aug-30th-02 at 12:29 AM
In response to Message #63.

Ewwww!


65. "Re: PIGEON PIE ANYONE?"
Posted by Edisto on Aug-30th-02 at 10:48 AM
In response to Message #63.

I think it means the hen was having her period.  Was she terribly grouchy for several days before she laid it?


66. "Re: PIGEON PIE ANYONE?"
Posted by Susan on Aug-31st-02 at 3:01 PM
In response to Message #65.

  I think its even worse, isn't that an egg that has been fertilized and thats the embryo in it? 



 

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