Jellied Meat or Poultry
From San Rafael cook book, 1906, 1906
Serves 3
Nice for luncheon or supper.
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 24. The excerpt below is the record exactly as published.
JELLIED MEAT OR POULTRY— Mrs. James W. Cochrane. "Left-overs" of meat or poultry to be used this way should ibe lean and tender and quite free of bone and gristle. Chop very fine and season with salt and pepper. Pack in an earthemware dish, and pour over it a good cup of stock in which has been dissolved Vz package of any good gelatine
Cook this with the app: pantry check, scaling, and the assistant.