MRS. ARCHIBALD LAURIE.
Take an old fowl, boil until so tender the bones will leave the meat;
set aside to cool: next day skim off the fat and boil down to one quart,
to this add one ounce of sheet gelatine previously steeped in a little
cold water. Pepper and salt to taste, with a little ground savory. Put
the meat in a pie dish and by degrees add the liquid to avoid having the
meat all in one place. This should turn out well when cold.