Chicken Loaf

Ingredients

• one fowl
• two tablespoonfuls granulated gelatine
• one-third cup cold water
• two hard-cooked eggs

Method

1. 1

   Boil fowl until meat falls from bones.

2. 2

   Cool, strain, and reduce cooking liquor to three cupfuls.

3. 3

   Remove skin and bones, layer meat in a mold with sliced eggs, season liquor, dissolve gelatine in water, pour over meat, and set to harden.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 10. The excerpt below is the record exactly as published.

CHICKEN LOAF. One fowl, two tablespoonfuls granulated gelatine, one- third cup cold water, tAvo hard-cooked eggs

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