Braised pigeons and cabbage

• 4 pigeons flour
• 50 g (2 oz) butter
• 4

Dust the pigeons with flour. Melt the butter in a heavy ovenproof casserole and fry the bacon rashers, cut in strips, for a few minutes to extract some of their fat. Remove with a slotted spoon and keep on one side. Now fry the pigeons in the same casserole, browning them on all sides. Remove them to a plate and add the chopped onions and celery to the pan. Let them soften for 10 minutes over a