Ingredients

• 4 pigeon breasts     
• 12 small onions or shallots
• 4 oz streaky bacon rashers    
• 2 – 3 oz raisins
• 2 0z butter       
• 2 oz blanched and halved almonds
• ½ pt jellied stock

Method

Cut bacon into small pieces and fry in butter in pan for 2 to 3 minutes.  Remove and carefully brown pigeon breast.  Place in casserole with bacon, season, and tip over stock, which should barely cover.  Bring to the boil, cover tightly and cook for about 1½ hours in a moderate oven.

After half an hour add the onions, which have been browned in a pan.  Soak the raisins in hot water and about 15 minutes before serving add them to casserole along with the almonds.

Really good stock is essential in this recipe to make a nice sauce and, at the end of the cooking time, the gravy should be well reduced and sticky.