5 pigeons, cut in halves
2 large onions, cut up
1 dozen olives
1 lb | 450g green peas
2 tbsp olive oil
2 tbsp white wine
2 tbsp lard
salt and pepper

Canned peas can be used but if fresh peas are used boil them separately.

Fry onions in hot lard, then add pigeons including (if desired) the hearts, livers and gizzards, stirring occasionally till the colour is completely changed, then add salt and pepper and water to half cover the pigeons. Bring to the boil, then simmer slowly, stirring occasionally till quite tender.

10 minutes before serving add olives and peas, and thicken the gravy with a little flour or cornflour mixed with a little water. Just before serving add wine and olive oil.