In which our prompt is from the 1901 Edition of Mrs Beeton's Cookery Book - lovely main dishes of prawns, stuffed larks (?!) or chicken in aspic. I guess fashions in cookery do change, don't they?
One thing that doesn't change is how to handle and prepare eggs.
This is from the circa 1977 edition of Better Homes and Gardens cookbook, which is becoming vintage, much as I am. I didn't know there were 'special helps' in the back of the cookbook, until I really did need to know about egg whites beaten into soft peaks vs. stiff peaks. The results of some recipes are shown in color in other parts of the cookbook, but the old stand bys are in black and white. I still refer to this standard cookbook. I don't think it has a recipe for pigeon pie however.