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 ¼ of an ounce of gelatine. Pour over the chicken. The mould may be lined with slices of hard boiled egg.
Jellied Chicken
Author: Top of the Rock Astronaut / Labels: ChickenTake 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 ¼ of an ounce of gelatine. Pour over the chicken. The mould may be lined with slices of hard boiled egg.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment