In a hot Dutch oven, sprinkle granulated sugar to very thinly cover bottom of pan, slightly brown and then quickly add one layer of birds. Stir-fry and brown on all sides. Repeat until all pieces are browned. This requires your constant attention. As they are browned, place birds in roaster or deep pan.

In the Dutch oven, brown bacon or ham and quickly stir-fry vegetables until slightly brown and limp; add small amounts of water as this is being done. Add to birds along with pan drippings bay leaf, black peppers, wine, chicken broth and salt.

Cover and cook in slow oven. Stir often and adjust seasoning and liquid as needed. I if sauce appears to thin, remove cover. When tender, remove birds and keep warm.

Tear bread into chunks. On top of range, bring sauce to good boil and, stirring constantly, add lemon juice and lemon rind and cook a few minutes. Taste for seasoning. Remove from heat and stir cream in slowly; when blended, drop in bread chunks, drenching completely in sauce. Return birds to roaster. The easiest method is to serve directly from the pan.