Ingredients

• 4 – 6 pigeon breasts     
• 1½ oz flour
• 4 oz bacon      
• 2 oz butter
• Stock       
• 12 button mushrooms
• 1 glass Madeira     
• seasoning
• 12 button onions

Method

Dice and fry the bacon, then fry the pigeons in the fat until well browed.  Put them in a casserole and cover with stock and Madeira.  Add the blanched onions and cook for 2 to 3 hours in a slow oven until tender.

Remove the pigeons and onions and keep hot.  Skim the stock free from fat, brown the flour in butter, add about ¾ pt of stock.  Season and bring to the boil.  Fry the mushrooms.  Arrange pigeon on a dish; pour over sauce and garnish with onions and mushrooms.