Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Fatty rashers of bacon, -roughly chopped
-chopped roughly 1 1/4 c Real ale
4 Pigeons or other small game 3/4 c Water
-birds (6 if very small) 3 Or 4 bay leaves
8 oz Mushrooms, whatever variety, x Little salt and freshly
-chopped roughly -ground black pepper
3 oz Roasted Hazelnuts or walnuts 6 Coarse slices brown bread

Fry the bacon, with the garlic, till it is lightly browned in a heavy
bottomed casserole. Add birds and brown on all sldes. Add the
mushrooms and nuts, continue to cook for a couple of minutes, then
add the ale and water with the bay leaves. Bring to the boil, cover
and simmer very gently for 2 to 2 1/2 hours -- the birds should be
falling off the bone. Remove the birds from the juices, cool juices
completely and remove any excess fat. The birds can be served whole
on or off the bone. If the latter, carve them while they are cold
then return to the skimmed juices and reheat gently. Adjust the
seasoning to taste and serve either the whole birds or the slices on
the pieces of bread, with plenty of the juices and "bits". A good
green salad to follow is the best accompaniment.

Posted by Sam Lefkowitz, 4/6/95

Converted to Meal-Master format by Arthur Cloninger.

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