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Stewed Pigeons (2).

Ingredients.

Pigeons. Bacon. Stock. Bechamel Sauce.

Method.

Proceed as already described in Stewed Pigeons (1). 1. Cut off the heads and necks of three house pigeons, truss them, and tie round each of them a rasher of fat bacon. 2. Put them breast downwards into a stewpan with a little rich stock. 3. Keep the lid closed. 4. Simmer twenty minutes. 5. Put them on a dish. 6. Remove the string and pour some Bechamel sauce, over the pigeons, and serve with French beans or other vegetables. Some cooks divide the pigeons into halves before stewing.

PRECAUTIONS. -Young pigeons are necessary.

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