"Pulled Pigeon" was a popular dish in America into the early 20th century. A pigeon or squab's dark meat, gives it a unique and once sought after flavor. For centuries the pigeon was over-hunted, including the Passenger Pigeon, the last of which died in captivity in 1914. Around that same time, the chicken surpassed the pigeon in culinary popularity.

The pigeon recipe is accompanied by a recipe for Sago Cream. Sago, typically used as a thickener, is similar to tapioca.