Jellied Chicken

Ingredients

• 2 chickens
• a shank of pork
• an onion
• a few whole cloves
• pepper
• salt
• a bay leaf
• parsley
• celery

Method

1. 1

   Boil 2 chickens and a shank of pork with an onion, a few whole cloves, pepper, salt, bay leaf, parsley, and celery; when meat is well cooked, take it out and pick off the bones in shreds, strain juice and pour it over the chicken and cool in a mold.

Nutrition per serving

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 17. The excerpt below is the record exactly as published.

Jellied Chicken. Take 2 chickens and a sha.nk of |)ork and vi-al : hoil with an onion, a few whole cloves, pepper, salt, hay leaf, parslev and celery; when meat is well cooked, take it out and ])ick otT the hones in shreds, strain juii-e and pour it over the chicken and cool in a mold. Mi;s. Tiiovivs W.\i.ti-:i!S. Chicken Mold with Creamed Mushrooms. Take the hreasts of 4 or the whole of 2 medium size chickens and miiicc^ tine, add 1 pint of stiff cream. whi|)pe(l, season with salt, mix thoroughly, place in round mold and cover with pa|)er: steam i hour and then hake J hour: turn out on a platter aiid till the center with creamed mushrooms. Mi;s. A. K. Sedgwick. Chicken Southern Style. Cut up and steam a fat young chicken in the usual way. cook 1 can corn in a lup of cream, thicken with 1 tahlespoon of tlour and season with salt. Put the chicken in corn ;;nd let it stand J, hour hcfore sei'ving on hack of stove. ^^I;s. Tiio:\rAs Pi:r,T.o\v. Pressed Chicken. Boil a 1 |)ound chicken till tender. Let it cool. lla\f ahout oiu' <piart of liquor wlien tlie fowl is done. Add to this 2 oz. hox gelatine, soaked in cold water. A knuckle of veal hoiled with the chicken makes it jelly hetter. Line the mold with the jelly ; when set, add ( hard-hoiled) eggs if like(l. then chit-ken and set away to cool. Mrs. 11. ll.\i;\v(»(»n. Chartreuse of Chicken. Chop line 2 cups of cold ehieken oi' game, add 1 tahles|)oon of minced ))arsley, 1 teaspoon of onion juice, fi of a teaspoon of salt, | of a teaspoon of pe[)[)er ami the 30 SLTPERK)R COOK BOOK yolks of 2 ('ul;s. }i\i\ well and add 4 tablespoons of thick white, or tomato sauce. Line a deep mold wiili plain boiled riee about .} incli thick. Fill with the mixture, eo\iM- with cice, then eovei' mold ti,ii'ht. set in steam over a kettle of l)oilino- watei' ;ind cook one houi'. MiJS. Hakiiis, Marquette. Breaded Chicken. ('ul a leiidei- chicken into 1 oi- !) pieces, as for fryin^ii,", dip in e,u;a'. roll in (ine!y i.':raled hread ciMinihs, seasoned with chopped parsley

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