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Jenny Patterson cookbook, May 24, 1880
Page 41
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Chicken Jelly An old hen will do. Cut it up in pieces, skin it, pour over it three pints cold water. Let it boil until the meat comes from the bones: Take out the meat throw back the bones to boil longer. Chop the meat with the rind of one lemon, having squeezed the juice into the boiling liquor. Put the meat into a jelly mould seasoning it well, and when the liquor is boiled down one-half, strain it upon the meat. Meat of any kind can be cooked in this way.
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Chicken Jelly An old hen will do. Cut it up in pieces, skin it, pour over it three pints cold water. Let it boil until the meat comes from the bones: Take out the meat throw back the bones to boil longer. Chop the meat with the rind of one lemon, having squeezed the juice into the boiling liquor. Put the meat into a jelly mould seasoning it well, and when the liquor is boiled down one-half, strain it upon the meat. Meat of any kind can be cooked in this way.
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