Jellied Chicken

Ingredients

• a chicken or fowl weighing about two and a half or three pounds
• one-third of a box of gelatine
• a slice of onion
• a slice of carrot
• a bay leaf
• a clove
• a gill of cold water
• salt and pepper in quantities to be determined by one's own taste

Method

1. 1

   Wash the fowl and cover with boiling water.

2. 2

   Simmer until tender, then cool.

3. 3

   Soak gelatine in cold water for 2 hours.

4. 4

   Simmer chicken liquor with onion, carrot, bay leaf, and clove for 10 minutes.

5. 5

   Add cayenne, salt, and soaked gelatine.

6. 6

   Strain and pour a layer into a mould to harden.

7. 7

   Cut chicken into strips, season, layer in mould, pour jelly over, and set to harden.

8. 8

   Serve by dipping in warm water.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 179. The excerpt below is the record exactly as published.

Jellied Chicken. If a three-pint mould is to be filled one must use a chicken or fowl weighing about two and a half or three pounds after being drawn, one-third of a box of gelatine, a slice of onion, a slice of carrot, a bay leaf, a clove, some hot and cold water, and salt and pepper in quanti- ties to be determined by one's own taste. Wash the fowl, and put it into a deep stew-pan with boiling water enough to cover it. Heat the water until it boils again ; then ski in carefully, and set the pan where the water will only bubble until the meat becomes tender. It is impossible to state just the length of time required for the cooking, because so much depends upon the age of the fowl ; it may be an hour and a half or it may be three hours. When the fowl gets tender, remove it from the water, and put it away to cool ; also set the water away. It may take several hours for both to become cold. Meanwhile soak the gelatine in a gill of cold water

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