To prepare wild pigeons (amursânu) in broth
from http://www.enotes.com/food-encyclopedia/mesopotamia-ancient

Yale Babylonian Collection 8958, Recipe 2 - ?

Slaughter the wild pigeon and, after soaking it in hot water, pluck it. Once plucked, wash it with cold water and skin the neck, leaving attached to the body the skin with its meat. Cut out the ribs. Open the underbelly and remove the gizzard. Wash and soak the bird in cold water. Open and peel the membrane from the gizzard. Cut open and chop the intestines. To cook in broth, first put in a kettle the gizzard, intestines, and head, as well as a piece of mutton [fat], and cook it. Remove from the fire. Wash well [the bird] with cold water and wipe carefully. Sprinkle with salt and assemble all the ingredients. Prepare the broth, adding a piece of fat from which the gristle has been removed, some vinegar, samîdu flour, leek and garlic, mashed with onion, and if needed add some water. Let simmer. When it is cooked, pound and mash together leek, garlic, andahöu [a kind of onion], and kisimmu to add to the dish [follows a damaged passage in which apparently the pigeon is disjointed and the legs are covered with dough]. When everything is cooked, remove the meat from the fire, and before the broth cools, serve it accompanied with garlic, greens, and vinegar. Carve and serve. The broth can be consumed later by itself.