Ingredients

• 2 pigeons – breasts only    
• 2 carrots
• 2 slices of bacon, previously fried    
• 1 lb mushrooms
• ½ lb stewing steak      
• flour and seasoning
• 2 potatoes       
• small amount of water or stock
• 2 onions      
• pinch of mixed herbs

Method

Place breasts in a casserole together with bacon (chopped into small pieces) and the steak (after rolling it in seasoned flour).  Add the onions, potatoes, carrots, mushrooms and seasoning.  Then half fill the dish with water or stock and add the herbs.  Cook gently for 3 hours.  This recipe is greatly improved by adding a wineglass of dry red wine about half way through the cooking.