6 Roast Pigeons With Bread Sauce Recipe

Stuff the pigeons with ordinary force meat. Roast and serve around a

pyramid of baked tomatoes, and serve with the following sauce.



SAUCE Simmer three small onions, sliced, in 1/2 a pint of milk for an

hour. Take out the onions, put in grated bread, a small lump of butter,

pepper, salt, a dessertspoonful of chopped parsley, 1 chili and 1

anchovy (washed and boned) shredded fine. Make it the consistency of

bread sauce.

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