Curried Pigeons Indian

Deep fried quarters of pigeon seasoned with exotic spices.

Put four teaspoonfuls of ground onions, a teaspoonful each of ground chillies and turmeric, half a teaspoonful of ground ginger and one-fourth teaspoonful of ground garlic into a saucepan with two ounces of boiling fat and cook until the ingredients are slightly browned; add four young pigeons each cut up into quarters and about a teaspoonful of salt, and cook until they are browned; then add two breakfast cupfuls of water and continue to cook slowly till the pigeons are tender. Turn the curry out on a hot dish, and serve very hot.