/ck/ - Food & Cooking

>>16880741
On the topic of pigeons, we also can't have passenger pigeons anymore.
>he flavor of the flesh of passenger pigeons varied depending on how they were prepared. In general, juveniles were thought to taste the best, followed by birds fattened in captivity and birds caught in September and October. It was common practice to fatten trapped pigeons before eating them or storing their bodies for winter.[107] Dead pigeons were commonly stored by salting or pickling the bodies; other times, only the breasts of the pigeons were kept, in which case they were typically smoked.
Given that they were the preferred pigeon of choice, they probably tasted even better than any squab we still have now.