Jellied Chicken

Ingredients

• the most ancient dweller in the barnyard
• a tablespoonful of salt
• a half teaspoonful of pepper
• two or three eggs hard
• a lemon very thin
• half a package of gelatine

Method

1. 1

   Draw carefully, wash the fowl, and boil in cold water with salt and pepper until the meat slips from the bones.

2. 2

   Strain the broth, cut the meat, and dissolve gelatine in cold water.

3. 3

   Heat the broth, add mace, and pour over the gelatine.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 87. 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 carefulty, 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 table- spoonful 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

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