Jellied Chicken

 Jellied Chicken 

Jellied Chicken

four pound fowl 

1 small onion

2 teaspoons of salt

1 pound cooked green peas

6 hard boiled eggs

1 crisp lettuce

Dress clean and cut up a four pound fowl. Put in a kettle with one small onion, cut in halves. Cover with boiling water, and cook slowly until meat falls from bones. When half cooked, add 2 teaspoons of salt. Remove chicken, and cook chicken stock down to 3/4 of a cup. Strain, and skim off fat. Decorate mold with cooked green peas and slices of hard boiled eggs. Remove all the meat from the bones and skin, and pack in mold. Season with salt. Pour on stock, and place mold under a heavy weight. Keep in a cold place until firm. When ready to serve, unmold on bed of crisp lettuce. See Menu XIII 

THE RECIPE WAS FOUND IN

The PARENTS Magazine Title registered US Patent Office and in Canada June 1929 
VOL IV No 6