JELLIED CHICKEN

A dainty summer dish, from 1922:

For the purpose of this dish an old tough fowl will do quite well. Boil the chicken until the meat drops from the bones, add pepper, and salt to taste, and strain off the stock. Cook it down until reduced to one quart, then add sufficient gelatine dissolved in a little hot water to make a stiff jelly; add the chicken meat, finely chopped, fill little individual moulds, and put aside to set. When firm turn the jellies out on a dish, decorating with lettuce leaves, parsley, and radishes. Serve mayonnaise sauce with the salad.