2 to 3 oz. raisins, stoned
4 plump wild pigeons
4 to 6 oz. streaky bacon rashers
1 1/2 oz. butter
1/2 to 3/4 c. brown jellied stock
16 sm. onions, or 4 med. onions, diced
Pepper to taste
Castor sugar
Cornflour for thickening (optional)

Soak the raisins in hot water until plump and soft. Split the pigeons in two and trim away the breast bone with scissors. Cut the bacon rasher into short strips, and blanch (put into cold water and bring to the boil). Fry the bacon strips in butter for 2 to 3 minutes. Remove from pan, and reserve. Brown the pigeons slowly on the skin side only. Place the reserved bacon in the pigeons.

Remove the pigeons and bacon from the pan. Pack them into a casserole dish. Season well with pepper, and pour over the stock to barely cover. Bring to the boil and cover tightly to cook in the oven at 325 degrees for 1 to 1 1/2 hours or until done.

Meanwhile, peel the onions and brown them in a pan, giving them a dusting of castor sugar. Add them to the casserole after the first 1/2 hour. Drain the raisins, and add them to the casserole 15 minutes before serving.

At the end of the cooking time, the gravy should be well reduced (brown and sticky). If necessary, thicken with a little cornflour. Serve with puree of potatoes.