in with the pigeons. Taste to see if there is enough seasoning, and if
there is not, add more. Cook half an hour longer. Serve with a garnish
of rice or riced potatoes. More or less onion can be used; and, if you
like it so, spice the gravy slightly.


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-five pepper-corns, an
onion that has been fried in one spoonful 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 one hour,
add two table-spoonfuls of salt. When the pigeons are done, take them
up, being careful not to break them, and remove the strings. Draw the
kettle forward, where it will boil rapidly, and keep there for forty
minutes; then strain the liquor through a napkin, and taste to see if
seasoned enough. The water should have boiled down to two and a half
quarts. Have two moulds that will each hold six pigeons. Put a thin
layer of the jelly in these, and set on ice to harden. When hard,
arrange the pigeons in them, and cover with the jelly, which must be
cold, but liquid. Place in the ice chest for six or, better still,
twelve hours. There should be only one layer of the pigeons in the
mould.

To serve: Dip the mould in a basin of warm water for one minute, and
turn on a cold dish. Garnish with pickled beets and parsley. A Tartare
sauce can be served with this dish.