POULTRY
COLD PRESSED CHICKEN
Take 2 chickens (medium fat hens), boil till meat is very tender; remove bones, hash fine, salt to taste; hash several hard-boiled eggs with the chicken. Soak about 1/2 box of gelatine, add it to the broth, which should be reduced to 1 pint. Stir well through the chicken; put in a flat crock and set away to cool. If made right it can be cut with a knife in several hours. It will harden much quicker on ice. The gelatine makes it firm.
Sister Sarah Witmore Harnly, McPherson, Kans.
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