Casseroled Pigeon with Herbs and Spices
Ingredients: 4 pigeons, 12 large cloves of garlic, 4 teaspoons of chopped fresh thyme, 2 tablespoons of chopped fresh parsley, Salt and freshly milled black pepper, dripping for frying, half a pint of chicken stock, the juice of half a lemon, a large pinch of ground ginger, a pinch of saffron strands, half a teaspoon of ground cinnamon, fresh herbs to garnish.
Go to your dovecote and fetch fresh pigeons. Go to your walled garden to cut fresh herbs. Stuff the pigeons with three garlic cloves, one teaspoon of thyme and half a teaspoon of parsley. Season them with salt and pepper then brown them in fat in a casserole dish. Pour over the stock and add lemon juice, ginger, saffron and cinnamon. Cover with a lid and cook in the centre of a moderate oven (180C, 350F, gas mark 4) for one to one and a half hours. Serve on a slice of wholemeal toast and garnish with fresh herbs. Enjoy!