The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Jellied Chicken

Draw, clean, and cut up a fowl of about four or five pounds. Put it into a cooker-pail, add one teaspoonful of salt, two or three slices of onion, and cover the fowl with boiling water. Boil it for ten minutes, then put it in the cooker for ten or twelve hours. Boil it up again and replace it in the cooker for six hours or more. Repeat this if the meat is not found to be tender enough to fall readily from the bones. Remove the meat from the bones; take off the skin and season the meat with salt and pepper. Skim off all possible fat from the liquor and boil it down to about one cupful; strain it, and take off the remaining fat. Decorate the bottom of a mould or bread pan with parsley and slices of [hard-cooked egg], pack in the meat and pour over it the stock. Place the meat under a weight, and leave it in a cold place till firm.