Pigeon and Apple Casserole

• 2 pigeons
• 1 oz butter
• 1 small apple

Brown the pigeons in the butter and then cut them in half. Peel and slice the apple and onion, and brown them in the fat drained from the pigeons. Sprinkle in the flour, and cook and stir well for two minutes. Add the cider and stock and bring to the boil. Season well with salt and pepper and add the herbs. Put the pigeons into a casserole and pour over the liquid from the pan. Cover and simmer