Title: Small Bird And Bacon Stew With Walnuts Or Hazelnuts
Categories: Medieval British Game Poultry Stew
Yield: 1 Servings

6		Fatty rashers of bacon,
		Chopped roughly
3		Cloves garlic
4		Pigeons or other small game
		Birds (6 if very small)
225	g	(8 oz) mushrooms, whatever
		Variety, chopped roughly
75	g	(3 oz) roughly chopped
		Roasted hazelnuts or
		Walnuts
300	ml	(10 fl oz, 1 1/4 cups) real
		Ale
150	ml	(5 fl oz, 3/4 cup) water
3		Bay leaves
		Little salt and freshly
		Ground black pepper
6		Coarse slices brown bread

Fry the bacon, with the garlic, till it is lightly browned in a heavy bottomed casserole. 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.

All from _The British Museum Cookbook_ by Michelle Berriedale-Johnson, 1987, British Museum Publications. From: "Jennifer A. Newbury" jn1t+@andrew.cmu.edu

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