Chicken Jelly

Ingredients

• one pair of chickens
• two tablespoons of Worcestershire sauce
• two tablespoons walnut sauce
• one tablespoon of salt
• half a teaspoon of mace
• half a teaspoon of cloves
• half a teaspoon of all-spice
• ten eggs
• two lemons

Method

1. 1

   Boil the chickens till you can pull the meat from the bones.

2. 2

   Allow the bones to boil half an hour longer, stand it in a cool place and it will jelly.

3. 3

   Next day cut the meat in small pieces, melt the jelly and put the meat in it; add the sauce and spices, boil the eggs hard and cut in slices, also the lemons, line a mould or bowl with these slices, pour in the mixture and let it stand in a cool place; but not to freeze.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 92. The excerpt below is the record exactly as published.

CHICKEN JELLY. One pair of chickens, two tablespoons of Worcestershire sauce, two tablespoons walnut sauce, one tablespoon of salt, half a teaspoon of mace, half a teaspoon of cloves and all- spice, ten eggs, two lemons

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