Jellied Chicken
From The bride's cook book, 1915
Serves 6
In summer, add gelatine to stock.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 57. The excerpt below is the record exactly as published.
JELLIED CHICKEN Dress, clean, and cut up a four-pound fowl. Put in a stewpan with two slices onion, cover with boiling water, and cook slowly until meat falls from bones. When half cooked, add one-half table- spoon salt. Remove chicken; reduce stock to three-quarters cup, strain, and skim off fat. Decorate bottom of a mold with parsley, and slices of hard- boiled eggs. Pack in meat freed from skin and bone and sprinkled with salt and pepper. Pour on stock and place mold under heavy weight. Keep in a cold place until firm. In summer it is necessary to add one teaspoon dis- solved granulated gelatine
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