Jellied Chicken

Ingredients

• 2 cups diced cooked meat
• 2 cups chopped celery
• 2 cups stock
• 2 tablespoons granulated gelatine
• 1/2 cup cold water
• 1 teaspoon onion juice

Method

1. 1

   Soften gelatine in water, add to boiling stock along with onion juice, salt and Blue Ribbon pepper to taste.

2. 2

   Remove from fire, add meat and celery and put in mould to set.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 24. The excerpt below is the record exactly as published.

Jellied Chicken—Half chicken and half veal or pork is cheaper, and practically as good. Use 2 cups diced cooked meat, 2 cups chopped celery, 2 cups stock, 2 tablespoons granulated gelatine, V% cup cold water, 1 tea- spoon onion juic

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