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Pigeons En Casserole

Clean and wash thoroughly young pigeons and tie a strip of bacon around each one, or the breasts may be larded, if preferred. Place three tablespoons of butter in a casserole, slice a mild, Spanish onion, set the pigeons on the onion in the casserole and allow them to cook on top of the stove for fifteen minutes. If a coal stove, place the casserole on the back of the range. If a gas stove, protect the casserole from direct heat and insure slow cooking, by placing an asbestos mat under the casserole. After this preliminary cooking, add enough veal broth or white stock to half cover the pigeons and cook in the oven until tender. When nearly done, vegetables may be added. At serving time thicken the liquor in the casserole by stirring into it flour mixed smooth in a little water.