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Pigeons in Jelly

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Pigeons in Jelly

Ingredients

Directions

  1. Prepare the savoury jelly and let it cool.

  2. Remove any gravy from the pigeons.

  3. Place the pigeons upside down in a bowl.

  4. Pour the jelly over the pigeons until it is three inches above their feet.

  5. Refrigerate for at least 24 hours before serving.

  6. Tie the neck of each pigeon with thread to keep the head upright and bend the legs.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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