*  Exported from  MasterCook  *
 
            Small Bird and Bacon Stew with Walnuts or Hazelnuts
 
 Recipe By     : The British Museum Cookbook by Michelle Berriedale-Johnson,
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups & Stews                    British
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      slices        bacon, thick-sliced  -- chopped roughly
    3      cloves        garlic
    4                    pigeons  -- or other small game
    8      ounces        mushrooms  -- chopped roughly
    3      ounces        hazelnuts or walnuts  -- rough chop, roasted
    1 1/4  cups          ale  -- real
      3/4  cup           water
    2                    bay leaves
                         salt and freshly ground black pepper
    6      slices        coarse brown bread
 
 Use 6 birds if they are really small.
  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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 Nutr. Assoc. : 0 0 4482 0 3677 142 0 0 0 2342