A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / by a lady. With many new receipts ... [etc.].

  • Rundell, Maria Eliza Ketelby, 1745-1828.
Date:
1861
Catalogue details

Licence: Public Domain Mark

Credit: A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / by a lady. With many new receipts ... [etc.]. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    173/432 (page 97)
    it through a thick cloth dipped in boiling ■water, and put into a sieve. The fat must he perfectly removed, before it be cleared. Put the jelly over and round them rough. The same, a leauUfid <fM.—Pick two very nice pigeons; and make them look as well as possible bv singeing, washing, and cleaning the heads well. Leave the heads and the feet on, but the nails must be clipped close to the claws. Roast them of a very nice brown; and when done, put a little sprig of myrtle into the bill of each. Have ready a savoury jelly, as before, and with it half-ftll a bowl of such a size as shall be proper to turn down on the dish you mean it to be served in. M'hen the jelly and the birds are cold, see that no gravy hang to the birds, and then lay them upside down in the jelly. Before the rest of it begin to set, pour it over the birds, so as to be three inches above the feet, 1 his should be done full twenty-four hours before serv- ing. This dish has a very handsome appearance in the middle range of a second course ; or when served with the jelly roughed large, it makes a side or corner thing, its size being then less. The head should be kept up as if alive, by tying the neck with some thread, and the legs bent as if the pigeon sat upon them. To pot Pigeons. Let them he quite fresh, clean them carefully, and season them with salt and pepper: lay them close in a small deep pan; for the smaller the surface, and the closer they are packed, the less butter will be wanted. Cover them with butter, then with very thick paper tied down, and bake them. AV'hen cold, put them dry int) . pots that will hold two or three in each; and pour ‘ butter over them, using that which was baked as part, Observe that the butter should be pretty thick over 11