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Chicken Gelatin




Source of Recipe


from history matters, gmu edu


List of Ingredients




1, 3 to 4 pound chicken
3 hard cooked eggs
1 pound cold, cooked tongue
celery salt
1 tablespoonful granulated gelatin
2 tablespoonfuls cold water
2 cups clear brown stock, (1 pint)

Recipe



Roast the chicken.
When cold, slice and lay in a mold with alternate layers
of sliced tongue and occasional slices of hard cooked eggs; season with
celery salt.
Soak gelatin in cold water five minutes and dissolve in boiling
stock. Pour it over the meat. Let stand several hours in a refrigerator
before unmolding. This recipe will serve at least eight persons.
2575 Calories