-=> Ben Collver wrote to Dave Drum <=-

 DD> Interesting recipe. Got me to mining my data-base. This one would be
 DD> very good, and simpler (I think) over pasta.

 BC> That does look easier and good.  I'd probably add back in the basil,
 BC> chile flakes, and oregano.

Hey, you're the cook. Recipes are just suggestions and guidelines.  Bv)=

Might want to try Greek oregano (rigani) to add a bit more zip. Or if 
you're out of chile flakes.

I keep a supply of flaked and ground red chilies around for cooking and
for treating my bird seeds for the feeder. Birds are not affected by
chilies - but the tree rats only hit the feeder once, then give it a 
wide berth. Lights up their tiny little mouths it does.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Small Bird & Bacon Stew w/Walnuts or Hazelnuts
 Categories: Game, Mushrooms, Nuts, Stews, Breads
      Yield: 6 Servings
 
      6 sl Streaky bacon; thick-sliced,
           - rough chopped
      3 cl Garlic
      4    Pigeons, doves, quail; or
           - other small game birds
      8 oz Mushrooms; rough chopped
      3 oz Hazelnuts or walnuts; rough
           - chopped, roasted
  1 1/4 c  Ale; real
    3/4 c  Water
      2    Turkish bay leaves
           Salt & fresh ground pepper
      6 sl Coarse brown bread
 
  Use 6 birds if they are really small.
  
  Fry the bacon, with the garlic, in a heavy bottomed
  casserole till it is lightly browned. 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.
  
  Recipe By: The British Museum Cookbook by Michelle
  Berriedale-Johnson
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... French Food in France. They seem to like it there. -- Basil Fawlty
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