Chicken Jelly

Ingredients

• a very little water
• a little white pepper
• a little salt
• a little china dish
• a little grated ham
• one pint of water

Method

1. 1

   Simmer chicken legs in a little water for one hour.

2. 2

   Remove bones, pound them, and return to the pan.

3. 3

   Simmer for another hour and a half.

4. 4

   Season if not for an invalid.

5. 5

   Strain through muslin and serve cold with grated ham.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 183. The excerpt below is the record exactly as published.

Chicken Jelly. — Reserve any legs of chickens ; it does not matter how old the chickens are. Simmer slowly in a very little water for one hour. Then take out the bones, pound them, put them back in the pan, and let it simmer again for an hour and a half. If not for an invalid, season with a little white pepper and salt. Pass the jelly through a colander and then strain it through muslin. Pour it into a little china dish and serve cold, with a little grated ham. This jelly is very suitable for an invalid as it is firm enough to need no gelatine. For an invalid use the whole of an old fowl, simmer it in one pint of water, and omit all seasoning. The water must be cold when the bones or chicken are put in. Jambalaia. — This dish, which is a sort of Kedgeree in which the fish is replaced by chicken, is said to have originated in Spain. Boil six ounces of rice as for curry (Chapter XIII), and mince five ounces of raw lean ham and ten ounces of cold cooked chicken. Fry the ham in a small frying-pan with an ounce of butter, then stir in the minced chicken. Put the hot dry rice on a hot fire-proof dish, and turn the ham and chicken out upon the rice. Mix all thoroughly together, and serve very hot, seasoning well with pepper. If liked, a little tomato puree can be stirred into the rice. Minced Chicken aux fines herbes.— Mince half a pound of mushrooms coarsely, add a bunch of herbs, a very little salt, two tablespoonfuls of cream and a slice of bacon cut into small pieces. Stew all well together till cooked, then take out the herbs, and let the rest cool. Add the minced white meat of a MINCED CHICKEN AUX FINES HERBES 267 chicken (or use the legs if the white meat cannot be spared), warm up the whole gently in the bain-marie, and finish with a squeeze of lemon-juice and a sprinkling of finely-minced chervil and parsley. Garnish with croutons of fried bread. Mousse de Volaille. — For this half a pound of white meat must be allowed to a pint of cream. The breast of an old hen is the best to use, but rabbit or veal can be substituted for it. Pound the meat thoroughly in a mortar, adding by degrees half a pint of the cream, and dusting in a little pepper and salt. Pass it through a hair sieve into a basin and work in the other half pint of cream. Butter a plain mould thoroughly, put a buttered paper at the bottom, put the mixture of chicken and cream in, filling the mould about three parts full, and cover with another buttered paper. Steam for one hour as gently as possible. It will be done when the mixture feels firm. Turn it out most carefully, and serve with mushroom sauce, or if the mould is a hollow one put broiled mushrooms in the centre. Or make a veloute sauce with the giblets, pour this round, and put French beans or green peas in the centre. Chicken and Macaroni. — ( Family Recipe.) — Mince one pound of white meat as finely as possible. If the meat is fresh simmer it gently in a little veal or chicken stock for three- quarters of an hour. But if it has already been cooked it will only require warming up in a little stock. Simmer some macaroni in salted water till it is quite soft, and cut it into bits the third of an inch in length. Add the macaroni to the meat, dredge a little flour into the pan, and add half a teacupful (a tablespoonful and a half) of thin cream or bechamel sauce. Minced ham or tongue should be cooked with the meat, also the remains of a sweetbread if available. Flavour with mushroom peelings fried. Serve in a hot- water dish with a cover. Caperata. — Take the remains of a cold fowl, mince all the white very small. Break the bones and the back (omitting the legs) and put them with the rest of the trimmings, a little water, a bit of lemon-peel, and a blade of mace in a saucepan. Let them boil till all the substance is out of them, and thicken as usual. Chop up some hard-boiled yolk of eggs, add them and the mince to the sauce, and give it two or three good boils up. 268 TO PREPARE POULTRY AND GAME Just before dishing add a squeeze of lemon, a little salt

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