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Bouquet Garni (One pint of Brown Stock)

One pint of Brown Stock.

Seasoning. One tablespoonful of Flour.

Cut the bacon into neat pieces and fry for five minutes. Cut the pigeons in half, truss each half as neatly as possible, and then fry them a nice brown on both sides; add the vegetables and stock, and simmer gently for one hour. Mix in a basin a tablespoonful of flour, pepper, and salt, and add a gill of the stock; half an hour before serving add the flour, etc., to the pigeons, and stir till it boils up and thickens. When cooked, dish the pigeons in a circle on mashed potatoes; strain the gravy round and over them, and put some peas or spinach in the centre.