Boned Chicken

Ingredients

• Boil one large chicken
• a small tablespoon of gelatine
• in a teacup of cold water
• season to taste with salt
• and pepper

Method

1. 1

   Cover the chicken entirely with water and boil until the meat falls from the bones.

2. 2

   Put it on a dish to cool, leaving the bones to boil for twenty minutes longer.

3. 3

   Strain the liquid and let it cool.

4. 4

   When cold, cut the chicken into small pieces, take the fat from the jelly, warm the jelly, season with salt and pepper, and add dissolved gelatine.

5. 5

   Stir the chicken in the liquid while hot.

6. 6

   Line a mould with slices of hard boiled eggs and sliced lemon, pour in the mixture, and set in a cool place.

7. 7

   When cold, turn out on a flat dish and garnish with parsley or lettuce.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 13. The excerpt below is the record exactly as published.

Boned Chicken. — Boil one large chicken, cover- ing it entirely with water; boil until the meat falls from the bones ; put it on a dish to cool, leaving the bones to boil about twenty minutes longer; strain the liquid and let it cool. When cold, cut the chicken into small pieces, take the fat from the jelly, warm the jelly, season to taste with salt and POULTRY AND GAME. 19 pepper, and add a small tablespoon of gelatine, previously dissolved in a teacup of cold water. Stir the chicken in the liquid while hot. After wetting the mould with cold water, line the sides and bottom with slices of two or three hard boiled eggs, and sliced lemon; pour in the mixture and set in a cool place. When cold, turn out on a flat dish and gar- nish with parsley or lettuce. This makes an ex- cellent relish, as pleasing to the eye as to the palate. Mrs. A. Z. Van Hoiden. Roast Turkey. — Singe, dress, and wash the tur- key carefully, wiping it with a clean towel; rub in- side with salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.