Jellied Fowl(Recipe From The 30'S)

1. 1

   Cook the fowl until perfectly tender; remove skin and bones and when cool, chop very fine.

2. 2

   Allow broth to cool.

3. 3

   Skim off all fat and boil until reduced to 1 pint.

4. 4

   Add to this gelatin, previously soaked in 1 cup cold water for 5 minutes and stir until dissolved.

5. 5

   Season with salt, white pepper and celery seed.

6. 6

   Stir in the chopped meat and place in small molds.

7. 7

   Cress or parsley with slices of lemon may be used for garnishing.

8. 8

   Very nice for luncheon.

* Per serving · 4 servings · Values may vary.

No additional tips available.