Ingredients

2 pigeons      

1 oz flour

1 oz lean bacon    

1 quart of stock or water

1 oz butter     

1 bouquet garni

1 onion     

1 clove

1 carrot     

lemon juice, salt and pepper

½ parsnip      

a little red wine or sherry

1 stick celery

Method

Quarter the pigeons and  fry in a saucepan in the butter, with bacon, until brown.  Remove and fry the sliced vegetables until brown.  Add the flour and cook for a few minutes.  Stir in the stock, bring to the boil, add the herbs and clove, return the meat to the pan and simmer for 3-4 hours.

Take out birds, remove the flesh from breast and cut into neat pieces.  Strain the soup, add the pieces of meat and a small glass of sherry or red wine, plus a teaspoon or two of lemon juice.  Add salt and pepper to taste.  Sprinkle with parsle and serve with forcemeat balls or croutons.