Stewed Pigeons

Ingredients

• 6 pigeons
• a few slices of bacon
• 3 oz butter
• 2 tablespoonful minced parsley
• sufficient stock No. 104 to cover the pigeons
• thickening of butter and flour
• 1 tablespoonful mushroom ketchup
• 1 tablespoonful port wine

Instructions

1. Empty and clean the pigeons thoroughly, mince the livers, add to these the parsley and butter, and put it into the insides of the birds.
2. Truss them with the legs inward, and put them into a stewpan, with a few slices of bacon placed under and over them;
3. add the stock, and stew gently for rather more than 1/2 hour.
4. Dish the pigeons, strain the gravy, thicken it with butter and flour, add the ketchup and port wine, give one boil, pour over the pigeons, and serve.