Jellied Chicken

Ingredients

• Singe and draw chicken
• Take one quart of the liquid in which the chicken was boiled
• 2 bay leaves
• 1/2 teaspoonful of white pepper
• 1 teaspoonful of salt
• 3 cloves
• 1/2 box of powdered gelatine

Method

1. 1

   Boil chicken until tender, then cool and cut into pieces.

2. 2

   Boil the liquid with onion, bay leaves, pepper, salt, and cloves for 5 minutes.

3. 3

   Add dissolved gelatine and strain.

4. 4

   Arrange chicken in a wet mould, fill with stock, and place on ice to jell.

5. 5

   Serve with mayonnaise dressing.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 6. The excerpt below is the record exactly as published.

2 bay leaves; y2 teaspoonful of white pepper; 1 teaspoonful of salt; 3 cloves; y2 box of powdered gelatine. Singe and draw chicken, place in a kettle of boiling water, boil until tender. Lift the chicken out and set MRS. F. L. FREY. Jellied Chicken. — 24 — aside to cool. Then cut into neat pieces. Take one quart of the liquid in which the chicken was boiled

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