Jellied Chicken


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.