Jellied Chicken

Ingredients

• Draw carefully, and, if the fowl is old
• season with a tablespoonful of salt
• and a half teaspoonful of pepper
• Boil two or three eggs hard
• Slice a lemon very thin
• Dissolve half a package of gelatine in a little cold water
• and, if liked, a glass of sherry

Method

1. 1

   Wash the chicken, boil in salted water until meat slips from bones, strain broth.

2. 2

   Cut meat and eggs, layer in a mold with broth and gelatine.

3. 3

   Set in a cold place until firm.

4. 4

   Dip in hot water to unmold.

As published

This recipe was extracted from The housekeeper's companion (1883), page 101. The excerpt below is the record exactly as published.

Jellied Chicken. — Tenderness is no object here, the most ancient dweller in the barnyard answering equally well, and even better than " broilers." Draw carefully, and, if the fowl is old, wash it in water in which a spoonful of soda has been dissolved, rinsing in cold. Put on in cold water, and season with a tablespoonful of salt and a half teaspoonful of pepper. Boil till the meat slips easily from the bones, reducing the broth to about a quart. Strain, and, when cold, take off the fat. - Where any floating particles remain, they can always be removed by laying a piece of soft paper on the broth for a moment. Cut the breast in long strips, and the rest of the meat in small pieces. Boil two or three eggs hard, and, when cold, cut in thin slices. Slice a lemon very thin. Dissolve half a package of gelatine in a little cold water; heat the broth to boiling-point, and add a salt- spoonful of mace, and, if liked, a glass of sherry

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