Jellied Chicken
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 5
Can use remains of cold roast chicken or turkey.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 108. The excerpt below is the record exactly as published.
a chicken or fowl weighing three pounds after it has been cleaned. Also bave one-third of a box of gelatine, one slice of onion, one slice of carrot, one bay leaf, one whole dove, some hot and cold water, and salt and pepper in quantities to be determined by one's own taste. Wash the fowl, put it into a deep stewpan with boiling water to cover it. Let the water again come to a boil, then skim carefully, and set the pan where the water will only bubble until the meat becomes tender. When the fowl becomes tender, take it from the water and set away to cool ; also set the water where it will cool. Soak the gelatine in one gill of cold water for two hours. When the chicken liquor has become cold, skim it and pour one pint and a half of it in a saucepan with the cloye, carrot, onion, and bay leaf. Let them simmer for ten minutes, then add a grain of cayenne and a level spoonful of salt and the soaked gelatine. After straining this liquid through a cloth, pour a thin layer into a mould, and set away to harden. Free the cold fowl of skin, fat, and bones, and cut in thin strips, season weU with salt and pepper, lay them in the mould. When the jelly hardens, pour the liquid jelly over the meat and again set the mould away. At serving time, dip it in warm water and turn out on a fiat dish. Jellied chicken may be made of the remains of cold roast chicken or turkey or boiled fowl. When there is no stock on band, the bones of the chicken should be covered with water and simmered for several hours in order to obtain a supply. 190 MBS. SEELY'S COOK BOOK Pressed Ohioken Singe and clean a medium-sized chicken. Dìsjoint it and put it in a saucepan with hardly enough water to cover it. Boil until the meat slips away from the bones and the gristly parta are soft. While hot, remove the skin and separate the meat into medium-sized pieces. Mix the white and dai*k meat to- gether. Skim the grease from the broth the chicken was boiled in. Season with salt, white pepper, lemon juice, and celery salt. Boil until it is reduced one-half . Strain to f ree it from the bones, and mix with the meat. Butter a mould and decorate the bottom and sides with hard-boiled egg and thin slices of lemon. Pack the meat, press it down, and put weight on top. Keep in a cold place until wanted. Unmould and serve with a garnish of quartered lemons and parsley. ^ Gkilantine of Ohioken Clean and split a nice chicken down the back, bone it, and remove the legs and wings. Spread it fiat on the table and fili with the follo wing forcemeat: Take one pound of fat fresh pork and two pounds of veal and the meat from the chicken legs and wings. Scrape and pound in a mortar, then rub through a puree sieve. Add the whites of two eggs and season with salt, white pepper, and a little grated nutmeg. Have at band some nice thin strips of bacon, the same length as the chicken ; also have boiled tongue cut in the same manner, and some truffles cut in small pieces. Spread the chicken with a layer of force- meat, then a layer of bacon, and then a layer of tongue. Sprinkle with pieces of trufiBe. When the chicken is refiUed, fold it and sew up the back. Wrap it in a clean cloth and tie at both ends. Place in a pan and cover with good stock. Add two carrots, two onions, a little celery, and a little thyme; also the bones of the chicken. Boil slowly for two hours and let it cool in the stock. Take three pinta of the stock the chicken was cooked in, POULTBY AND GAME 191 add one box of Coz's gelatine which has previously been dis- solved, and one egg. Mix thoroughly and stir over the fire until it Comes to a boil. Strain through a wet cloth. Cover the bottom of a mould with the liquid. When it becomes hard, gamish with egg and truffles cut in f ancy shapes, then place the chicken in the mould, pour in a little more of the liquid. When the chicken is firm, fili the mould and place on ice until served. Unmould on a dish and gamish with the jelly cut in small dice or chopped. Terrapin Ohicken Cut one quart of cold cooked chicken in very small pieces and mix with two chicken livers and three hard-boiled eggs chopped rather coarse. Sprinkle ali with one level teaspoonful of salt, one-third of a teaspoonful of pepper, and a dash of grated nutmeg. Put three tablespoonfuls of butter in a pan. After it has melted, add two tablespoonfuls of flour and stir until the mixture is smooth. Set the pan where there is less beat and gradually add one cupful of chicken stock. Place it over a quick fire and stir constantly f or three or f our minutes. Then from one cupful of cream remove four tablespoonfuls, stir the rest into the mixture. Then add the chicken, etc, and cook ali together slowly for ten minutes. Beat the yolks pf two eggs, add the four tablespoonfuls of cream, and stir into the saucepan. Stir for a minute. At the end of that time remove the pan from the fire, stir in four tablespoonfuls of Sherry and one table- spoonful of lemon juice. Mix thoroughly and serve at once. Ohicken and Bice Pie Select a fowl weighing about five pounds. Clean and wash it thoroughly. Cut into joints and put in a stewpan with three pints of boiling water, one slice of onion, one slice of carrot
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Cook this with the app: pantry check, scaling, and the assistant.