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.