JELLIED CHICKEN.
Tenderness is no object here, the most ancient dweller in the barnyard
answering equally well, and even better than "broilers."
Draw carefully, and if the fowl is old, wash it in water in which a
spoonful of soda has been dissolved, rinsing in cold. Put on in cold
water, and season with a tablespoonful of salt and a half teaspoonful of
pepper. Boil till the meat slips easily from the bones, reducing the broth
to about a quart. Strain, and when cold, take off the fat. Where any
floating particles remain, they can always be removed by laying a piece of
soft paper on the broth for a moment. Cut the breast in long strips, and
the rest of the meat in small pieces. Boil two or three eggs hard, and
when cold, cut in thin slices. Slice a lemon very thin. Dissolve half a
package of gelatine in a little cold water; heat the broth to
boiling-point, and add a saltspoonful of mace, and if liked, a glass of
sherry, though it is not necessary, pouring it on the gelatine. Choose a
pretty mold, and lay in strips of the breast; then a layer of egg-slices,
putting them close against the mold. Nearly fill with chicken, laid in
lightly; then strain on the broth till it is nearly full, and set in a
cold place. Dip for an instant in hot water before turning out.
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