Pigeons in Jelly

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

For the jelly

liquor in which a knuckle of veal has been boiled
a calf’s foot
87simmer some isinglass in it
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of herbs
some lemonpeel ↝ Lemon peel, raw [Fruits and Fruit Juices]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

For the pigeons

the pigeons ↝ Squab, (pigeon), meat only, raw [Poultry Products]

Instructions (5)

Save some of the liquor in which a knuckle of veal has been boiled, as likewise a calf’s foot, or else simmer some isinglass in it, a blade of mace, an onion, a bunch of herbs, some lemonpeel, white pepper, and salt.
When the pigeons are nicely cleaned and soaked, put them in a pan, and pour the liquor over them.
Let them be baked, and remain in it till cold.
When served, put jelly over and round them.
Season them as you approve.

Original Text

Pigeons in Jelly.

Save some of the liquor in which a knuckle of veal has been boiled, as likewise a calf’s foot, or else 87simmer some isinglass in it, a blade of mace, an onion, a bunch of herbs, some lemonpeel, white pepper, and salt. When the pigeons are nicely cleaned and soaked, put them in a pan, and pour the liquor over them; and let them be baked, and remain in it till cold. When served, put jelly over and round them. Season them as you approve.

Notes

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