Evening Republican, Volume 15, Number 210, Rensselaer, Jasper County, 6 September 1911 — Jellied Fowl or Chicken [ARTICLE]

Jellied Fowl or Chicken

Cook a fowl or chicken until the meat falls from the bone. Take all the meat and chop fine. Rave ready a tablespoon of gelatine softened in 1 cup of cold water. Dissolve it in 1 pint ot the water the fowl has been boiled in. The water must be boiling. Add 1-2 grated onion, pinch of paprika and 1-2 teaspoon of salt. Pour over the chopped chicken and put in bread pan which has been lined with oiled paper. Set aside to become cold. The next day It can be sliced very nicely.