Jellied Chicken

Ingredients

• the chicken whole
• salt to taste
• pepper to taste

Method

1. 1

   Boil the chicken, cool, and remove skin and bones.

2. 2

   Cut meat into strips and layer in a dish, pouring aspic jelly over it.

3. 3

   Set until firm.

Nutrition per serving

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 140. The excerpt below is the record exactly as published.

pepper to taste, two tablespoonfuls of melted butter, three tablespoonfuls of cold water, and flour enough to make a soft dough. Mix with a fork until stiff" enough to cleave from the sides of the mixing bowl. Lay upon a molding board dusted with flour, sift flour over the dough, roll gently until as thin as pie crust, cut in strips a fourth of an inch wide, and bake. French Toast. — Beat one ^g'g very light, gradually Entries a?id Side Dishes. 305 beat into it a cup of sweet milk, and add a generous pinch of salt. Remove the crust from half a dozen slices of bread about a quarter of an inch thick, lay them upon a platter, and pour part of the ^gg and milk mixture over them. After they have soaked a minute turn them over carefully, add the balance of the mixture, and after they have soaked another minute coat each slice with prepared Crumbs No. 2, and saut6 in clarified butter un- til richly browned ; or saute in butter, without crumb- ing, if preferred. Serve hot with a liquid, a raisin, or a cherry sauce, in place of a pudding, or as a sweet entree at dinner ; or serve at breakfast, without a sauce. Tropical Toast. — Prepare and cook the slices of bread a? for French toast. To one cup of raisin sauce add half a cup of flaked pine-apple, and half a cup of orange pulp cut in small pieces. Heat all together and serve a spoonful of fruit on each slice of toast. Or the pine- apple may be omitted, and half a cup of thinly sliced bananas used in its place. Aspic Jelly. — To three pints of veal or chicken broth, or a mixture of the two, rich enough to form a jelly when cold, add the slighdy beaten whites of two eggs, half a cup of celery roots and trimmings cut in small pieces, a slice of onion, the thin rind of a lemon, a small blade of mace, six cloves, and salt and pepper to taste. Put all together in a sauce-pan, and heat slowly until the mixture boils, then let simmer for fifteen minutes, add a tablespoonful of lemon juice, and strain through two or three folds of cheese-cloth. If the jelly is wanted more acid a larger quantity of lemon juice can be used. Aspic jelly when cold becomes clear and stiff, and is 3o6 The Art of Cookery. served suitably with boned turkey or chicken. It is often poured, in liquid form, over prepared meats, in the preparation of jellied meats, etc. If a dark jelly is wanted beef or mixed stock can be used in making it, and, in such case, carrots, bay leaf, and allspice may be added to the flavoring, and a table- spoonful of tarragon vinegar may be used instead of lemon juice. Jellied Chicken. — Boil the chicken whole

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