Pigeon with Mushrooms

• 4 pigeons
• to taste breadcrumbs
• to taste fat pork, chopped
• to taste onion juice
• salt & pepper
• to taste carrot, minced
• to taste onion
• to taste celery
• to taste parsley
• 1 cup stock, of butter and water
• to taste mushroom
• 1 tablespoon butter
• 1 tablespoon flour

1. Drain, wash and stuff pigeons with crumbs and chopped fat pork, seasoned with onion juice, salt and pepper.
2. Prepare a bed of vegetables - minced carrot, onion, celery and parsley.
3. Lay the pigeons upon it; add stock of butter and water; cover and cook gently 1 hour or until tender.
4. Dish the birds and keep hot; rub the gravy through a sieve into a saucepan.
5. Season to taste and add cut mushrooms.
6. Simmer 5 minutes; thicken with butter mixed with flour.
7. Cook until smooth and pour over the pigeons.

pigeons, breadcrumbs, pork, onion juice, salt, carrot, onion, celery, parsley, stock, mushroom, butter, flour

Taken from www.food.com/recipe/pigeon-with-mushrooms-4737 (may not work)