| How To Cook: |
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1. Cut the birds in half down the backbone. Melt fat from bacon and fry the birds in this. Remove birds.
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2. Slice onion and saute in the same pan. Add sugar and raisins. Shred cabbage and add to the pan. Stir to coat.
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3. Heat water and lime juice and add to pan with a sprinkle of salt.
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4. Place the pieces of pigeons on top of the cabbage. Cover and simmer for about 1 hour.
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5. Correct seasoning.
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