Fowl in Jelly

Ingredients

• 1 lb. of cooked fowl
• 1 lb. ham or bacon
• two hard-boiled eggs
• a teaspoonful of chopped parsley
• pepper
• salt
• a little grated lemon rind

Method

1. 1

   Mask a mould with aspic jelly and decorate it with fancifully-cut pieces of the white of egg.

2. 2

   Cut the chicken and bacon into dice, and place a layer on the top of the eggs, add a little chopped parsley, seasonings, and grated lemon-rind.

3. 3

   Fix three slices of eggs into the side of the mould.

4. 4

   Fill up with alternate layers of aspic jelly, chicken, bacon, parsley, etc.

5. 5

   When set, turn out quickly onto a cold dish, and serve.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 46. The excerpt below is the record exactly as published.

Fowl in Jelly. — Have ready i lb. of cooked fowl, i lb. ham or bacon, two hard-boiled eggs, a little grated lemon rind, a teaspoonful of chopped parsley, pepper and salt

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