Jellied Fowl

Ingredients

• Boil a fowl until it will slip easily from the bones
• let the water be reduced to about 1 pt.
• add butter
• add pepper to taste
• add salt to taste
• add 0.5 oz. of gelatine

Method

1. 1

   Pick the meat from the bones, mince, and place in a wet mould.

2. 2

   Skim the fat from the liquor, add butter, pepper and salt to taste, and gelatine.

3. 3

   When this dissolves, pour it hot over the chicken.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 176. The excerpt below is the record exactly as published.

JELLIED FOWL.— Boil a foAvl until it will slip easily from the bones, let the water be reduced to about 1 pt. in boiling. Pick the meat from the bones, mince, and place in a wet mould. Skim the fat from the liquor, add butter, pepper and salt to taste, and ^ oz. of gelatine. When this dissolves, pour it hot over the chicken. The liquor must be well seasoned, as the chicken absorbs, — Mrs. J. C Allen, 1362 N. Clark St., Chicago, 111. GRILLED FOWL.— Cut the remain? of any cold fowl into pieces, season with pepper and salt, squeeze over them the juice of Yz a lemon, and let stand for ^ of an hr. Wipe dry, dip into clarified butter, and then into bread crumbs, with a little grated lemon peel. Put them on a gridiron and broil over a clear fire. They may be fried instead of broiled, and should then be dipped in 260 * COOK COUNTY COOK BOOK ^6l the yolk of 1 egg and clarified butter. — Mrs. W. L. Anderson, 728 E. 38th St., Chicago, 111. MINCED FOWL. — Mince very fine all the white meat from any kind of cold roast fowl, removing the bones and skin. Put into a stewpan with all the trimmings, a 'bunch of savory herbs, ^ a blade of mace and a pt. of soup stock or water, let stew far nearly an hr., and then strain it off. Chop 2 hard-boiled eggs very fine, season the fow^l with a little pepper, salt, and pounded mace, mix it with the eggs, pour in the gravy, having previously added butter and flour enough to thicken, and a little cream; let it get very hot, but not boil, and serve with sippets of toasted bread. — Mrs. I. Armentro, 3839 Vernon Ave., Chicago, 111. TO ROAST OLD FOWL.— Dress and soak in cold water for 2 hrs. Boil until tender, put into roaster and stuff with a sage dressing. Spread 2 tablespoons of flour mixed with butter over the chicken. Put in oven and bake until a nice brown. — Mrs. E. D. Kelley, Winnetka, 111. STEAMED FOWL. — Clean and wipe dry a plump hen weigh- ing about 3 or 4 lbs. Make a filling of 1 head of celery, chopped' fine, 1 onion, chopped fine, 3 cups of bread crumbs, without crusts, 1 teaspoon of salt and y^ of pepper, 1 tgg, well beaten, and butter size of a large egg. Mix well, stuff the fowl, sew up and steam at least 2 hrs., or until tender. Have not more than 3 pts. of water in the granite or porcelain kettle or pan, keep adding a little boil- ing water to this, as needed, and let boil down to at least 1 qt. For the Sauce. — Rub 2 tablespoons of flour until smooth, 1^4 teaspoons of salt, a little black and red pepper, J/2 pt. of the water in which the chicken was steamed. Rub altogether, cook till smooth and creamy, have ready 1 pt. of celery, cut fine, and boil until tender; add' to the sauce; boil up briskly and poux over the fowl. Garnish with sprigs of parsley. — Mrs. Eloise Jennings, Win- netka, III. STUFFING OR DRESSING FOR FOWL.— 3 cups bread crumbs, 1 cup onions, finely chopped, 1 t^ablespoon summer savory, 1 tablespoon sage, 1 teaspoon black pepper, 1 teaspoon salt, J^ cup butter, bacon drippings or salt pork, chopped fine; put butter in the frying-pan, heat, then add the ingredients; when hot add ^2 262 FOWL cup hot water, cover, let steam a few minutes; when it will mash nicely it is ready for use. — Mrs. Jennie Austin, 3826 S. La Salle St., Chicago, 111. FORCEMEAT FOR STUFFING BONED FOWLS.— Use meat of another fowl or veal, or a mixture of both. Chop fine, and add a cup crumbs, and if convenient some chopped ham or tongue; season with 1 tablespoon chopped parsley, 1 teaspoon onion juice, 1 teaspoon salt, % teaspoon pepper, 1 teaspoon thyme, moisten with stock. If veal is used take it from knuckle and use the bone in braizing pot, as it will leave la good jelly. In stuffing, be careful that too much is not used, as allowance must be made for the swelling. — Mrs. Isaac Avas, 164 W. Chicago, Ave., Chicago, 111. SAGE AND ONION STUFFING.— Skin, blanch, and chop lYz Spanish onions and cook in 1 tablespoon butter for 15 minutes. Add sage and seasoning to taste, 1 cup bread crumbs, and 1 egg. Mix well together, and it is ready for use. — Mrs. C. Baker, 1118 N. Clark St., Chicago, 111. GERMAN POULTRY DRESSING.— 2 cups bread crumbs, ^ cup raisins, 1 large sour apple, sugar to sweeten and milk to moist- en; raisins and apples to be chopped fine, season with salt and pep- per to taste

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