6 Jellied Chicken Recipe

Take a fowl, cut it up in joints, and put it in a saucepan with enough

water to cover it, a pinch of mace, a teaspoonful of salt and a little

pepper. Let it stew until the meat will leave the bones. Then take the

meat out, remove the bones and arrange the meat nicely in a mould.

Season the liquor with a little more salt and pepper and dissolve in it

1/4 of an ounce of gelatine. Pour over the chicken. The mould may be

lined with slices of hard boiled egg.

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