Jellied Chicken

Ingredients

• Cut up a chicken as for fricassee
• three cups of this liquor
• a half-box of gelatine
• one cupful of cold water
• a glass of pale sherry
• a couple of tablespoonfuls of vinegar

Method

1. 1

   Stew until the meat slips from the bones.

2. 2

   Take out the chicken, and cut it into neat pieces when it has become cold.

3. 3

   Let the gravy simmer half an hour with an onion sliced, a small bunch of parsley, a couple of stalks of celery, and a bay-leaf.

4. 4

   Strain it, and return it to the fire with the white and freshly broken shell of an egg.

5. 5

   Let it boil up, and strain it again, this time through a cloth.

6. 6

   While still hot pour three cups of this liquor upon a half-box of gelatine which has soaked an hour in one cupful of cold water.

7. 7

   Stir until the gelatine is dissolved, and add a glass of pale sherry and a couple of tablespoonfuls of vinegar.

8. 8

   Pour part of this jelly into a wet mould, and when it begins to form lay in slices of hard-boiled egg and pieces of the chicken.

9. 9

   More jelly follows, and more chicken, until all are used up.

10. 10

    Turn out when the jelly is perfectly firm.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 40. The excerpt below is the record exactly as published.

Jellied Chicken. Hominy Croquettes. Toasted Muffins. Orange Cake. Jellied Chicken, — Cut up a chicken as for fricassee, and stew until the meat slips from the bones. Take out the chicken, and cut it into neat pieces when it has become cold. Let the gravy simmer half an hour with an onion sliced, a small bunch of parsley, a couple of stalks of celery, and a bay-leaf. Strain it, and return it to the fire with the white and freshly broken shell of an egg. Let it boil up, and strain it again, this time through a cloth. While still hot pour three cups of this liquor upon a half-box of gelatine \fhich has 159 WHAT TO KAT — HOW TO 8EBVE IT soaked an hour in one cupful of cold water. Stir until the gelatine is dissolved, and add a glass of pale sherry and a couple of table- spoonfuls of vinegar

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