In honor of this day of turkey corpse feasts, I would like to leave you with delightful little recipe from a cookbook that is very dear to my heart.
For those with small budgets the "Chas Addams Half-Baked Cookbook" gives us Stewed Pigeons.
Carefully pluck 1/2 dozen pigeons, rinse them, wipe them with a wet towel and cut off their little heads and feet: in draining their small bodies, take care not to break the delicate entrails; save the heart, liver and gizzards. Put 2 tablespoons of butter in a saucepan, let it get smoking hot and then put in the pigeons and brown them: dust them over with one tablespoon of flour, then cover with boiling water. Season with salt and pepper and simmer until nice and tender. Meantime, gather enough peas to fill a pint measure. When pigeons are tender put the peas in the pan and cook until peas are tender. Serve in deep dish on bed of peas.
Somewhat gloomily yours,