Brown some onions in the fat with the pigeons, using a pound of onions to a dozen birds. Cover with hot water after pigeons and onions are a golden brown; simmer until the meat is tender and can be removed from the bones. Add from time to time boiling water, if necessary, in order to keep the birds covered. When tender, take meat from bones. Return the meat to the liquor, salt to taste and pack while boiling into cans or jars, fill with liquor to within one-half inch of top.
All small game birds may be canned like pigeons. Blackbirds may be treated like pigeons. They make an excellent stew.
PLAIN CANNING OF TENDER COTTON-TAILS OR TWICE-SKINNED JACK-RABBITS
1. Blanch in boiling water until the meat is white.
2. Cold dip.
3. Pack tightly in sterilized jars.
4. Add boiling water and 1 teaspoonful salt to quart.
5. Adjust rubber and lid.
6. Sterilize in hot water bath for three hours.
7. Remove from bath and complete the seal.