Ingredients

• 3 pigeons       
• 1 teaspoon grated lemon rind
• 1 oz dripping      
• 1 oz butter
• 2 onions, sliced     
• 4 tablespoons flour
• Bouquet garni     
• ½ pt stock
• 6 cloves       
• ¼ pt vinegar
• 3 whole allspice     
• ½ pt red wine, cider or beer
• ½ teaspoon pepper     
• forcemeat balls
• 2 teaspoons salt

Method

Joint the meat and fry the pieces in the dripping until lightly browned.  Put in a deep casserole with the onion and seasonings.  Melt the butter in a pan and add the flour.  Mix well and stir in the liquids.  Stir until boiling and then pour over pigeons.  Cover and cook in a slow oven for 4 – 5 hours.

Serve with fried forcemeat balls and red current jelly.