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Pigeons in a Mould 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. Free it 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 the 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 contents must be turned out before serving. Time, twenty to thirty minutes to bake the pigeons. Probable cost, 4s. Sufficient for a two-quart mould.