This was a gift to us.
With Jack Daniels cream sauce! Mmm.
Mrs. J is an active member of the historical society. At their meetings they bring in old timey food, prepared the same way as it was originally done at the turn of the century. Last century, of course. I was invited to attend this meeting and photograph all of the goodies that the ladies prepared but was terribly disappointed when I found out it conflicted with my work schedule. Boo!
So Mrs. J sent us some goodies, like the bread pudding with Jack Daniels cream sauce.Â She also sent me the packet of recipes that they exchanged. There was no recipe included for the bread pudding, but I found some that were just as entertaining.
I wonder why she didn’t send me a sample of Calf’s Foot Jelly, or stewed pigeons, or syllabub? *I retyped these directions, but left the unusual coma placements and spellings intact.
Calf’s Foot Jelly
Boil four feet in a gallon of water, till it is reduced to a quart. Strain it and let it stand, till it is quite cool. Skim off the fat, and add to the jelly one pint of wine, half a pound of sugar, the whites of six eggs, and the juice of four large lemons; boil all of these materials together eight or ten minutes. Then strain into the glasses, or jars, in which you intend to keep it. Some lay a few bits of the lemon-peel at the bottom, and let it be strained upon them.
To Stew Pigeons
Season your pigeons with pepper and salt, a few cloves and mace, and some sweet herbs; wrap this seasoning up in a piece of butter, and put it in their bellies, then tie up the neck and vent, and half roast them; put them in a stew-pan with a quart of good gravy, a little white wine, a few pepper corns, three or four blades of mace, a bit of lemon, a bunch of sweet herbs, and a small onion; stew them gently till they are enough; then take the pigeons out, and strain the liquor through a sieve; skim it, and thicken it in your stew-pan, put in the pigeons, with some pickled mushrooms and oysters, stew it five minutes, and put the pigeons in a dish, and the sauce over.
To make a fine Syllabub from the Cow.
Sweeten a quart of cyder with double refined sugar, grate nutmeg into it, then milk your cow into your liquor, when you have thus added what quantity of milk you think proper, pour half a pint or more, in proportion to the quantity of syllabub you make, of the sweetest cream you can get all over it.