Pigeon and duck recipes in “The Mother’s Book” by the abolitionist Lydia Maria Child

The nineteenth-century American abolitionist and writer Lydia Maria Child, in her book "The Mother's Book" of advice on thrifty housekeeping for those of modest means, gives a veeeery strange recipe for cooking a pigeon. The vegetables she bids one boil for an hour at the very least(!), while the pigeon's carcass is merely to be warmed over the fire for fifteen minutes or less. Of course, there are all manner of culinary oddities: there was, for instance, a venerable recipe for quail and pheasant, which were hung almost to the point of spoiling and then cooked for the barest moment.
Child has a similar recommendation for a duck roasted in the oven for 15 minutes, although she boils her meat for three hours. Oh, that mad nineteenth century!