308 calories
1 serving, 75.8 calories
| ½ small chicken | 1 tbs. gelatin soaked in ¼ cup cold water |
| 3 pt. water | ½ tsp. salt |
| ½ cup celery | ¼ tsp. red pepper |
| 1 sprig of parsley | 1 egg white |
Cut the chicken in pieces, break the bones, place in a saucepan with all of the ingredients except the gelatin and egg white, cover with the water and boil until the meat falls from the bones. Press out as much of the juice as possible, strain and allow to cool, remove all of the grease, and return to the fire. Reduce to 1 pint, add the gelatin, stir in the beaten egg white, and allow to boil 5 minutes, strain again into molds and set aside to congeal.
Calf’s-foot Jelly
376.6 calories
| 2 small calf’s-feet | 1 lemon |
| ½ small fowl | ½ stick of cinnamon |
| 1 cup of Rhine wine | 1 egg white (well beaten) |
Cut the fowl and the calf’s-feet into small pieces and place them in a saucepan with 3 pints of cold water and the cinnamon. Cook until the meat falls from the bones (the quantity should be reduced to 1 pint). Strain and squeeze out as much of the juice as possible, allow to cool, and remove all of the grease. Add wine and lemon juice (and sugar if desired) and reduce the amount of broth one-half, add the egg white and allow to boil 5 minutes. Clear and strain into molds.
Broiled Quail or Squab
418-543 calories