Pigeons in Jelly

Ingredients

• one dozen pigeons
• four pounds of the shank of veal
• six cloves
• twenty-five pepper-corns
• an onion
• one spoonful of butter
• one stalk of celery
• a bouquet of sweet herbs
• four and a half quarts of water
• two table-spoonfuls of salt

Method

1. 1

   Wash and truss the pigeons.

2. 2

   Put them in a kettle with veal, cloves, peppercorns, fried onion, celery, herbs, and water.

3. 3

   Boil, skim, and simmer for three hours.

4. 4

   Add salt after one hour.

5. 5

   Remove pigeons, strain the liquor, and reduce to 2.5 quarts.

6. 6

   Layer jelly in molds, arrange pigeons, cover with jelly, and chill for 6-12 hours.

7. 7

   Serve by dipping molds in warm water.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 70. The excerpt below is the record exactly as published.

Pigeons in Jelly. Wash and truss one dozen pigeons. Put them in a ket- tle with four pounds of the shank of veal, six cloves, twenty- five pepper-corns, an onion that has been fried in one spoon- ful of butter, one stalk of celery, a bouquet of sweet herbs and four and a half quarts of water. Have the veal shank broken in small pieces. As soon as the contents of the ket- tle come to a boil, skim carefully, and set for three hours where they will just simmer. After they have been cooking one hour, add two table-spoonfuls of salt

Cook this with the app: pantry check, scaling, and the assistant.