Chicken in Jelly

Ingredients

• For each pound of chicken
• a pint of water
• an onion
• a stalk of celery
• twelve pepper-corns
• a small piece of mace
• four cloves
• the white and shell of one egg
• one-fourth of a package of gelatine
• half a cupful of cold water
• salt and pepper to taste

Method

1. 1

   Clean the chicken, boil it, skim carefully, and simmer until tender.

2. 2

   Remove the chicken, boil the bones in the liquor until reduced by half, strain, and cool.

3. 3

   Skim off fat, add gelatine, onion, celery, spices, and egg.

4. 4

   Boil, strain, and layer jelly in a mould.

5. 5

   Add chicken strips, cover with jelly, and harden.

6. 6

   Serve with garnish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 84. The excerpt below is the record exactly as published.

Chicken in Jelly. For each pound of chicken, a pint of water. Clean the chicken, and put to boil. When it comes to a boil, skim carefully ; and simmer gently until the meat is very tender — about an hour and a half. Take out the chicken, skin, and take all the flesh from the bones. Put the bones again in the liquor, and boil until the water is reduced one half. Strain, and set away to cool. Next morning skim off all the fat. Turn the jelly into a clean sauce-pan, carefully removing all the sediment \ and to each quart of jelly add one-fourth of a package of gelatine (which has been soaked an hour in half a cupful of cold water), an onion, a stalk of celery, twelve pepper-corns, a small piece of mace, four cloves, the white and shell of one egg and salt and pepper to taste

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