6 fatty rashers of bacon,
-chopped rou; ghly
3 cloves garlic
4 pigeons or other small game
-birds (; 6 if very small)
8 oz mushrooms, chopped roughly
3 oz hazelnuts or walnuts,
-roasted, coar; sely chopped
1 1/4 c real ale
3/4 c water
3 bay leaves salt black
-pepper, fresh; ground
6 coarse slices brown bread

Fry the bacon, with the garlic, till it is lightly browned in a heavy
bottomed casserole. Add birds and brown on all sides. Add the mushrooms and
nuts, continue to cook for a couple of minutes, then add the ale and water
with the bay leaves.

Bring to the boil, cover and simmer very gently for 2 - 2 1/2 hours– the
birds should be falling off the bone. Remove the birds from the juices,
cool juices completely and remove any excess fat. The birds can be served
whole on or off the bone. If the latter, carve them while they are cold
then return to the skimmed juices and reheat gently. Adjust the seasoning
to taste and serve either the whole birds of the slices on the pieces of
bread, with plenty of the juices and “bits”. A good green salad to follow
is the best accompaniment.

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