Jellied Chicken

Ingredients

• A chicken
• 1 oz. of butter
• pepper
• salt
• 3^ packet of gelatine

Method

1. 1

   Boil the chicken until the water is reduced to a pint; pick the meat from the bones in fair-sized pieces, removing all gristle, skin and bone.

2. 2

   Skim the fat from the liquor, add an ounce of butter, a little pepper and salt, and half a packet of gelatine.

3. 3

   Put the cut-up chicken into a mould, wet with cold water; when the gelatine has dissolved pour the liquor hot over the chicken.

4. 4

   Turn out when cold.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 21. The excerpt below is the record exactly as published.

salt, and two or three of sugar; roll it out to the thickness of a penny piece, stamp it out in round pieces three inches in diameter; put a piece of the above mince on each, then fold them up, fastening the edges by moistening them with water. Trim the rissoles neatly with a fluted cutter, dip each one in beaten-up egg, and fry a golden color in hot lard. Chicken (Jellied) — A chicken, 1 oz.of butter, pepper and salt, 3^ packet of gelatine

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