Well kids, we’ve been learning a lot of History by looking at statues, haven’t we. Today’s entry is Paul Revere, an amazing guy – – silversmith, engraver, industrialist, propagandist, volunteer soldier, and patriot.
When I examined this statue, I noticed straight away, something very odd – – no pigeons were roosting on it.
It’s always nice to see someone on horseback, who isn’t brandishing a sword. But I also found his pose a bit odd, and wondered aloud, why Paul was depicted with his arm out like that. A well-informed passerby informed me that Revere was famous for feeding the birds as he rode, and told me the story of “Paul & the Pigeons in the Park,” which has been set to verse. I also have his recipe for Pigeon Pie, if anyone wants it.
In days of old
Pigeons were bold
And chased all the kids from their play.
Never seen in the park,
Were the robin or lark,
Only pigeons on pavements gray.
In parks they’d lurk
Twice as big as a turk-
Ey, in days of yore
Kids sad as Eeyore
Then a hero did appear,
Named Paul Revere.
Paul mounted his steed,
And cast down bird seed,
Luring pigeons onto the highway.
On they came, bad and fat,
And Paul’s horse stomped them flat.
And for dinner they had them that day.
Boston loves its beans and cod,
Banks and money, more than God.
And Sam Adams rocks –
A very fine beer,
But after the Sox,
It’s Paul they Revere.
Granny Hitchborn’s Receipt for Pigeon Pye
Take ye the pigeons that look to be young fat & sweet. After ye have trimmed them, drawn them, and trussed them as ye would a squab, scrub in salt water & then scald in fair water, heated ‘til seething. Beat with a billet of wood & pluck them. Then kill the birds & boil them until it be sufficient.
Lay the birds in a charger & add a handful of whortleberries, unless they be more sour than a Pilgrim at a May Pole Dance, then add rather a goodly store of currants instead.
Now boil the blood and with it Madeira & plenty of mace nutmeg & pepper. Gum Arabick if needs thickening.
Roll a crust of flour & lard, or lard & hard tack, broke into pieces, or lard, flour, lard, hard tack & lard, and lay on it the crust daintily and bake it
When it has cooked sufficient, on top scatter rosemary & thyme, to lay the smell a bit.
Let cool before cutting and watch ye out for beaks.