Jellied Chicken (No. 2)

Ingredients

• one large chicken
• six eggs
• salt
• pepper
• a coffeecupful
• a sponge cake pan

Method

1. 1

   Dress and boil the chicken until it falls off the bones.

2. 2

   Boil eggs hard, cool, shell, and set aside.

3. 3

   Pick chicken meat from bones and chop fine.

4. 4

   Strain the liquor and boil down to a coffeecupful.

5. 5

   Layer chicken meat and eggs in a pan, pour liquor over, and set to cool before slicing.

Nutrition per serving

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 39. The excerpt below is the record exactly as published.

JELLIED CHICKEN. (No. 2.) Dress one large chicken, cut it in joints, wash it clean, put on to boil. Be careful to remove all the skuni that rises, salt and pepper it well, boil till it falls off from the bones. Boil six eggs hard — ten minutes will cook them, — take them from the boiling water and drop them into cold water; take the shells off and lay nicely on a plate. Take out the chicken, pick the meat from the bones, and chop it fine. Strain the liquor through a sieve and boil it down to a coffeecupful. Take a sponge cake pan

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