Prepare and cut up the chicken in the same way as directed in last recipe. Put the meat, bones, skin, &c., into a large jar without any water, covering the jar with a tight-fitting lid or strong piece of white paper greased. Place the jar in a saucepan, with cold water to come fully half- way up ; put the lid on the pan, and simmer slowly from 6 to 7 hours. If the water boils down, add more. When cooked sufficiently, remove the jar from the saucepan, and strain all the liquid 2 h 530 COOKERY FOR EVERY HOUSEHOLD away from the chicken through a fine strainer or hair sieve. This is just the pure juice or essence of chicken, and, like essence of beef, should only be given in small quantities in extreme cases. When cold, it will be a jelly. Time to cook, 6 to 7 hours. Probable cost, 2s. 6 d. 2505. Chicken Jelly 1 chicken, or part of one. I A few parsley stalks. Cold water. 1 bay leaf. I A pinch of salt✪ Chicken Jelly. The inferior joints will do very well for chicken jelly ; the breast can be used for some other pur- pose. Cut the chicken into joints, and cut all the flesh from the bones. Wash any part that does not look perfectly clean, and keep back any fat. Cut the flesh into small pieces, and chop up the bones. The neck and gizzard may also be washed, and used in the jelly, but not the liver, as it is too dark in colour. Put all into a lined saucepan with a little salt, and cover with cold water ; bring to the boil, and skim well. Add the bay leaf and parsley stalks, and simmer slowly for from 3 to 4 hours. Keep it well skimmed, and add more water if it boils down too much. When ready, strain through a hair sieve, and stand till cold. Remove all fat from the top, first with a spoon dipped in hot water, and then with a cloth dipped in boiling water. This may now be served as it is, or it may be cleared. To clear the stock, put it into a clean lined saucepan, with the white of egg, and the shell washed and crushed up. Put the pan on the fire, and finish in exactly the same way as calf’s foot jelly (Recipe 1969). Notes. — More vegetable flavourings can be used in the making of the jelly if wished. Clearing the jelly with white of egg, while. making it more at- tractive looking, rather impoverishes it. Instead of white of egg, J lb. lean, juicy beef may be shred down and used in its place, in exactly the same way. The albumen in the beef clears in the same way as white of egg. It will, of course, make the jelly a little stronger in flavour. Time to cook, 3 to 4 hours. Probable cost, 8 d. per gill. 2506. Chicken Soup 1 chicken. I 1 dessert-sp. salt. 2 or 3 pts. cold water. ( 1 gill cream✪ Chicken Soup.

AI-modernized reading of the original text

Prepare and cut up the chicken in the same way as directed in last recipe. Put the meat, bones, skin, &c., into a large jar without any water, covering the jar with a tight-fitting lid or strong piece of white paper greased. Place the jar in a saucepan, with cold water to come fully halfway up ; put the lid on the pan, and simmer slowly from 6 to 7 hours. If the water boils down, add more. When cooked sufficiently, remove the jar from the saucepan, and strain all the liquid away from the chicken through a fine strainer or hair sieve. This is just the pure juice or essence of chicken, and, like essence of beef, should only be given in small quantities in extreme cases. When cold, it will be a jelly. Time to cook, 6 to 7 hours. Probable cost, 2s. 6 d. 2505. Chicken Jelly 1 chicken, or part of one. I A few parsley stalks. Cold water. 1 bay leaf. I A pinch of salt. The inferior joints will do very well for chicken jelly ; the breast can be used for some other purpose. Cut the chicken into joints, and cut all the flesh from the bones. Wash any part that does not look perfectly clean, and keep back any fat. Cut the flesh into small pieces, and chop up the bones. The neck and gizzard may also be washed, and used in the jelly, but not the liver, as it is too dark in colour. Put all into a lined saucepan with a little salt, and cover with cold water ; bring to the boil, and skim well. Add the bay leaf and parsley stalks, and simmer slowly for from 3 to 4 hours. Keep it well skimmed, and add more water if it boils down too much. When ready, strain through a hair sieve, and stand till cold. Remove all fat from the top, first with a spoon dipped in hot water, and then with a cloth dipped in boiling water. This may now be served as it is, or it may be cleared. To clear the stock, put it into a clean lined saucepan, with the white of egg, and the shell washed and crushed up. Put the pan on the fire, and finish in exactly the same way as calf’s foot jelly (Recipe 1969). Notes. — More vegetable flavourings can be used in the making of the jelly if wished. Clearing the jelly with white of egg, while. making it more attractive looking, rather impoverishes it. Instead of white of egg, J lb. lean, juicy beef may be shred down and used in its place, in exactly the same way. The albumen in the beef clears in the same way as white of egg. It will, of course, make the jelly a little stronger in flavour. Time to cook, 3 to 4 hours. Probable cost, 8 d. per gill. 2506. Chicken Soup 1 chicken. I 1 dessert-sp. salt. 2 or 3 pts. cold water. ( 1 gill cream.

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