cream. If it appears too thick, a little more
water must be added — some flours require less
liquid than others. Just before the batter is
used, stir into it the whites of the eggs whisked
to a firm froth. Time, half an houi- to steam
pigeons; ten or twelve minutes to fry them. Pro-
bable cost, 2s. 2d. Suflicient for two persons.
Pigeons, Galantine of {see Galantine of
Pigeons).
Pigeons in a Moiild of Jelly.— Roast
two plmnp young pigeons. Prepare them by
cutting off the ends of the toes, cleaning and
singeing the heads, sprinkling salt and pepper
in the inside, and trussing the birds with the
heads tied in their natural position, by means
of a piece of thread fastened round the neck,
the feet being bent under the body as if the birds
were sitting. Bake the birds, and be careful that
they are equally browned all over. As soon as
they are done enough, cover them to preserve
their colour. Take a quart of the liquid in
which a knuckle of veal or a couple of calf's
feet have been boiled, and which forms a strong
jelly when cold. Take it up, free from fat
and sediment, and boil it •«ath a bunch of sweet
herbs, a blade of mace, a sprig of thyme, two
bay-leaves, three or four cloves, and a little
salt, and when the liquid is nicely flavoured
let it cool, and clear it by boiling with it the
beaten whites and crushed shells of two eggs —
mixed with a cupful of cold water — and strain-
ing it through a jelly-bag. Pour a little of
this jelly, about an inch and a half deep, into
the mould intended for the pigeons. When it
is set without being quite hard, put the birds
side by side into it, with the heads and backs
downwards, and with a sprig of myrtle in the
bill of each. Fill up the mould with the rest
of the jeUy, which should cover the feet at
least an inch and a half, and leave it in a cool
place until it is quite hard. Pigeons in a mould
of jelly make a very pretty supper dish, where
a large number and variety of dishes are
required. They should be prepared fully
twenty-four hours before they are wanted, and
the mould should be kept on ice, if possible.
The mould must be turned out before serving.
When the veal jeUy is not at hand, a little may
be easily prepared as follows : — Soak an ounce of
gelatine in cold water for an hour, then strain
it. Warm a pint and a half of nicely-flavoured
stock in a stewpan with a tea-spoonful of
tarragon vinegar and a glass of sherry. Add
the gelatine, and stir until it is dissolved, then
draw the jelly from the fire to cool. Whisk the
whites of two eggs with a cupful of cold water ;
mix this and the crushed shells of the eggs with
the liquid. Let it boU ten minutes, strain
through a jeUy-bag, and the jeUy wiU be fit for
use. Time, twenty to thirty minutes to bake
the pigeons. Probable cost, 4s. Suflicient for
a two-quart mould.
Pigeons, Jugged. — Pluck, singe, and
draw three or four freshly-killed young jjigeons.
Stuff them with a forcemeat made as follows :
— Mince the livers finely, and mix with them
an equal weight of finely-shred suet and of
finely-grated bread-crumbs, the peel of a
quarter of a lemon chopped small, the bruised
yolks of two hard-boiled eggs, a table-spoonful
✪ Jugged Pigeons
Page 1198 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
cream. If it appears too thick, a little more water must be added — some flours require less liquid than others. Just before the batter is used, stir into it the whites of the eggs whisked to a firm froth. Time, half an houi- to steam pigeons; ten or twelve minutes to fry them. Probable cost, 2s. 2d. Sufficient for two persons.
Pigeons, Galantine of {see Galantine of Pigeons).
Pigeons in a Moiild of Jelly.— Roast two plump young pigeons. Prepare them by cutting off the ends of the toes, cleaning and singeing the heads, sprinkling salt and pepper in the inside, and trussing the birds with the heads tied in their natural position, by means of a piece of thread fastened round the neck, the feet being bent under the body as if the birds were sitting. Bake the birds, and be careful that they are equally browned all over. As soon as they are done enough, cover them to preserve their colour. Take a quart of the liquid in which a knuckle of veal or a couple of calf's feet have been boiled, and which forms a strong jelly when cold. Take it up, free from fat and sediment, and boil it with a bunch of sweet herbs, a blade of mace, a sprig of thyme, two bay-leaves, three or four cloves, and a little salt, and when the liquid is nicely flavoured let it cool, and clear it by boiling with it the beaten whites and crushed shells of two eggs — mixed with a cupful of cold water — and straining it through a jelly-bag. Pour a little of this jelly, about an inch and a half deep, into the mould intended for the pigeons. When it is set without being quite hard, put the birds side by side into it, with the heads and backs downwards, and with a sprig of myrtle in the bill of each. Fill up the mould with the rest of the jelly, which should cover the feet at least an inch and a half, and leave it in a cool place until it is quite hard. Pigeons in a mould of jelly make a very pretty supper dish, where a large number and variety of dishes are required. They should be prepared fully twenty-four hours before they are wanted, and the mould should be kept on ice, if possible. The mould must be turned out before serving. When the veal jeUy is not at hand, a little may be easily prepared as follows : — Soak an ounce of gelatine in cold water for an hour, then strain it. Warm a pint and a half of nicely-flavoured stock in a stewpan with a tea-spoonful of tarragon vinegar and a glass of sherry. Add the gelatine, and stir until it is dissolved, then draw the jelly from the fire to cool. Whisk the whites of two eggs with a cupful of cold water ; mix this and the crushed shells of the eggs with the liquid. Let it boU ten minutes, strain through a jeUy-bag, and the jeUy wiU be fit for use. Time, twenty to thirty minutes to bake the pigeons. Probable cost, 4s. Suflicient for a two-quart mould.
Pigeons, Jugged. — Pluck, singe, and draw three or four freshly-killed young pigeons. Stuff them with a forcemeat made as follows : — Mince the livers finely, and mix with them an equal weight of finely-shred suet and of finely-grated bread-crumbs, the peel of a quarter of a lemon chopped small, the bruised yolks of two hard-boiled eggs, a table-spoonful
Records on this page
Jugged PigeonsPate Chaud of PigeonsPigeons in a Mould of Jelly