Jellied Chicken
From Royal Victoria cook book, 1900
Serves 2
Mrs. JNo. Woops
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 14. The excerpt below is the record exactly as published.
JELLIED CHICKEN.—Boil 1 pair chickens well. Remove from liquid, and while still warm remove meat from bones, placing in a flat bottomed buttered dish with sliced lemon on the bottom. Puta layer of white meat first, then 40 MEAT, POULTRY AND GAME. layer of dark, and so on until dish is full. Take 1 quart of stock and strain it, a d 1 box gelatine, previously soaked, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.