Jellied Chicken

Ingredients

• 2 cups diced cooked meat
• 2 cups chopped celery
• 2 cups stock
• 2 tablespoons Pure Gold gelatine
• + cup cold water
• 1 teaspoon onion juice

Method

1. 1

   Soften gelatine in cold water, add to boiling stock with onion juice, salt, and pepper.

2. 2

   Remove from fire, add meat and celery, and put in mould to set.

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 25. The excerpt below is the record exactly as published.

Jellied Chicken—Half chicken and half veal or pork is cheaper, and practically as good. Use 2 cups diced cooked meat, 2 cups chopped celery, 2 cups stock, 2 tablespoons Pure Gold gelatine, + cup cold water, 1 teaspoon onion juice

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