Cold Boiled Chicken

Ingredients

• Truss and boil a chicken according to directions.
• Have ready some hot white or bechamel sauce.
• a few leaves of Marshall's gelatine.

Method

1. 1

   When the chicken is cold, divide it into pieces, leaving out the back.

2. 2

   Coat each piece with the sauce mixed with melted gelatine.

3. 3

   Once set, arrange around a small dressed salad and garnish with rolls of ham, slices of lemon, and small pieces of hard-boiled egg.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 9. The excerpt below is the record exactly as published.

a few leaves of Marshall's gelatine, season it highly. Pour this into the mould and fill it up well. Cover the mould, set it in a tin of water, and bake it in a moderate oven for an hour or a little longer. Remove from the oven, fill up the mould with more of the liquor. Turn out when cold, and garnish with parsley. Ox cheek, if prepared as already directed, makes an excellent hot dish. It should be boned and allowed to get cold as if a mould were to be made, and should be w^armed up in a good brown gravy, and garnished with carrotS^ and turnips (boiled separately). The liquor in which the cheek has been stewed makes very good soup, and may be treated in the same way as mock turtle soup. 25 Cold Boiled Chicken. Truss and boil a chicken according to directions (p. 83). When it is cold divide it into nice pieces, leaving out the back. Have ready some hot white or bechamel sauce

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