Jellied Fowl(Recipe From The 30'S) - cooking recipe

Ingredients

1 chicken
1 envelope plain gelatin
salt
white pepper
celery seed

Preparation

Cook the fowl until perfectly tender; remove skin and bones and when cool, chop very fine.
Allow broth to cool.
Skim off all fat and boil until reduced to 1 pint.
Add to this gelatin, previously soaked in 1 cup cold water for 5 minutes and stir until dissolved.
Season with salt, white pepper and celery seed.
Stir in the chopped meat and place in small molds.
Cress or parsley with slices of lemon may be used for garnishing.
Very nice for luncheon.