Jellied Chicken (for Invalids)

Ingredients

• Take a young, tender chicken
• put a bay leaf
• a stock of celery about six inches long
• 2 whole pepper corns

Method

1. 1

   Prepare and disjoint it as for a fricasse, put the bay leaf, celery, and peppercorns in the bottom of a bowl; then put in the chicken, stand the bowl in a pot of boiling water, being careful that the steam shall not drip or the water boil over into the chicken.

2. 2

   Cover the pot closely and keep the water boiling until the meat is tender enough to allow the bones to slip out; remove the skin and bones and put the remainder of the chicken into a pint bowl or mould; season the remaining liquid with salt and strain over the meat; stand in a cool place to harden.

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 8. The excerpt below is the record exactly as published.

JELLIED CHICKEN (FOR INVALIDS). Take a young, tender chicken, prepare and disjoint it as for a fricasse, put a bay leaf, a stock of celery about six inches long and 2 whole pepper corns

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