JELLIED CHICKEN. MRS. R. H. J.
Boil the fowl until the meat will slip easily from the bones; reduce
the water to one pint. Pick the meat from the bones in good-sized
pieces; leave out all the fat and gristle, and place in a wet mold.
Skim all the fat from the liquor; add one-half box of gelatine, a
little butter, pepper and salt. When the gelatine is dissolved, pour
all over the chicken while hot. Season well. Serve cold, cut in