Chicken Jelly
From Cookery and housekeeping, 1882
Serves 2
Serve with a garnish of parsley or watercress.
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 179. The excerpt below is the record exactly as published.
CHICKEN JELLY. 453 Veal Broth. Take two pounds of perfectly lean veal ; cut off any morsel of fat remaining. Take \ lb. of pearl barley, and after having cut the meat up very small and thin (not chopped it), boil it and the barley toge- ther for two or three hours till it becomes a sort of pulpy mass. Rub this through a hair sieve, and season with a little salt. It is light and nourishing, and very easy of diges- tion. Chicken Jelly. Use an old hen, or if the white parts of }-oung chickens have been used for entrees, the legs can be reserved for chicken jelly. Boil slowly in a small quantity of water, putting on in cold water — one pint of water
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