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 tablespoonfuls of salt

Method

1. 1

   Wash and truss the pigeons.

2. 2

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

3. 3

   Boil, skim, and simmer for three hours.

4. 4

   After one hour, add salt.

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

   To serve, dip mold in warm water and turn onto a dish.

8. 8

   Garnish with pickled beets and parsley.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 39. The excerpt below is the record exactly as published.

PIGEONS IN JELLY. Wash and truss one dozen pigeons. Put them in a kettle with four pounds of the shank of veal, six cloves, twenty- live 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 kettle come to a boil, skim carefully, and set for three hours where they will just simmer. After they have been cooking Mother's Cook Book. 87 one hour, add two tablespoonfuls of salt

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