Marbled Chicken

Ingredients

• a three-pound boiled chicken
• cold cooked salt beef's tongue
• pepper
• nutmeg
• salt
• celery seed
• half a box of gelatine
• half a cupful of cold water
• a pint of boiling water
• a teaspoonful of salt
• a dash of red pepper
• a thick sprinkling of parsley
• sliced hard-boiled eggs

Method

1. 1

   Chop fine cold cooked salt beef's tongue; cut the meat from a boiled chicken; season the tongue with pepper and nutmeg and the chicken with salt, pepper and celery seed.

2. 2

   In a mould, layer tongue, chicken, parsley, and sliced hard-boiled eggs.

3. 3

   Soak gelatine in cold water, add boiling water, lemon juice, salt, and red pepper.

4. 4

   Pour over the meat, make holes with a skewer, and refrigerate overnight.

5. 5

   Serve on lettuce leaves with mayonnaise dressing.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 22. The excerpt below is the record exactly as published.

MARBLED CHICKEN Chop fine cold cooked salt beef's tongue; cut the meat from a three-pound boiled chicken; season the tongue with pepper and nutmeg and the chicken with salt, pepper and celery seed. Select a Boston brown bread mould or a square bread-pan ; put in a layer of tongue, then a layer of chicken, a thick sprinkling of parsley, a layer 82 My Best 250 Recipes of sliced hard-boiled eggs, then another layer of tongue, and so on until the ingredients are used. Cover half a box of gelatine with half a cupful of cold water and soak for fifteen minutes; add a pint of boiling water; stir until the gelatine is dissolved, add the juice of a lemon, a teaspoonful of salt and a dash of red pepper

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