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Classic
Cook Books
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page 245
salt, pepper, and a little butter and flour rubbed together; serve with boiled
rice.--Mrs. J. H. S.
JELLIED CHICKEN.
Cook six chickens in a small quantity of water, until the meat will part from
the bone easily; season to taste with salt and pepper; just as soon as cold
enough to handle, remove bones and skin; place meat in a deep pan or mold, just
as it comes from the bone, using gizzard, liver and heart, until the mold is
nearly full. To the water left in the kettle, add three-fourths of a box of
Coxe's gelatine, dissolved in a little warm water, and boil until it is reduced
to a little less than a quart, pour over the chicken in the mold, leave to cool,
cut with a very sharp knife and serve. The slices will not easily break up if
directions are followed.--Mrs. Prof. Roberts, Cape Girardeau, Mo.
JELLIED CHICKEN.
Cut up two chickens, boil till tender in water to cover. Take out, remove skin
and bones, season the liquor (one and a half pints), with butter, pepper and
salt, and juice of lemon, add a quarter of a box dissolved gelatine, put the
chicken in liquor, boil up once, and pour in mold.--Mrs. Gov. Ferris, Washington
Territory.
JELLIED CHICKEN.
Boil one chicken till it will separate from bones, take out, cut in small
pieces, mix light and dark meat--not using skin; add salt, pepper, and about
half a box Coxe's gelatine to the gravy; boil and pour over chicken, entirely
covering it.--Mrs. Curtis Wilcow, New Haven, Conn.
PICKLED CHICKEN.
Boil four chickens till tender enough for meat to fall from bones; put meat in a
stone jar, and pour over it three pints of cold vinegar, and a pint and half of
the water in which the chickens were boiled; add spice if preferred, and it will
be ready for use in two days.--Emma Gould Rea.
PRESSED CHICKEN.
Take one or two chickens, boil in a small quantity of water with a little salt,
and when thoroughly done, take all the meat from the bones, removing the skin,
and keeping the light meat separate from
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