6 x Pigeon Supremes (breasts)
1 oz bacon fat or dripping
6 oz streaky bacon
1 x level tablespoon flour
½ pint water
1 x veg.stock cube
¼ pint red wine
1 x bay leaf
½ level teaspoon dried mixed herbs
sprig parsley
pepper to taste
12 x baby onions, peeled

Method
De-rind and chop bacon. Melt the fat or dripping in a good sized pan and crispen the bacon in it. Remove bacon and place in a 3-pint casserole. Fry the pigeon supremes in fat remaining in the pan until sealed. Add to bacon in casserole.

Pour away most of the fat in pan leaving about 2 tablespoons, blend in flour and cook until browned. Stir in stock and wine. Bring to boiling point and simmer until thickened, then stir in bay leaf, herbs, parsley, and seasoning. Pour liquor over meat, cover and cook for 1.1/2 hours in a moderate oven 335f, gas mark 3

Add onions to casserole and cook for further hour until pigeon is tender. Adjust seasoning as necessary. Skim off any excess fat.