Pigeon aux Choux

• 2 pigeon
• 1 medium sized cabbage (red or white)
• 1

Cut the birds in half down the backbone. Melt the fat from the bacon rashers in the bottom of a thick earthenware pan. Fry the halved birds, basting them on all sides, and then remove them from the pan. Slice the onion, put it into the pan, add the rest of the bacon rashers cut into pieces about 1 inch square, add the crumbled heads of the cloves, the pinch of sugar, and the bay leaf. Slice up