CHICKENS IN JELLY
Cold chickens, pigeons, and game, look very handsome in jelly. To make this jelly, take four calves-feet (with the skin on) and boil them to a strong jelly with an ounce of isinglass and three quarts of water, carefully skimming off the fat. The calves-feet must be boiled the day before the jelly is wanted, and when it is cold scrape off all the sediment that adheres to it. Then boil the jelly with the addition of the whites and shells of six eggs, the juice of three lemons, three or four sticks of cinnamon, half a pound of loaf-sugar, and a pint of Malaga or other sweet wine. Let it boil hard for five or six minutes, but do not stir it. Strain it several times through a flannel bag into a deep white pan, but do not on any consideration squeeze or press the bag, as that will entirely spoil the transparency of the jelly. After it has done dripping through the bag, take out all the ingredients (as they are now of no farther use) and wash the bag clean. Then pour the jelly into it again, and let it strain. Repeat this till it is perfectly clear and bright; washing the bag every time. Sometimes (but not often) it will be clear at the first straining.
Put a little of the jelly into the bottom of a deep dish or bowl, and set it in a cold place. When it has congealed and is firm, lay your chickens on it with the breasts downwards. Having kept the remainder of the jelly warm, to prevent its congealing too soon, pour it over the fowls. Let it stand all night or till it is perfectly firm. Then set your dish or bowl in warm water for a moment, to loosen the jelly. Lay over it the dish in which you intend to serve it up, and turn it out carefully. If you fear that you will not be able to turn it out without breaking the jelly, you may prepare it at the beginning in a deep china dish fit to send to table.
If you put too much water to the calves-feet, the jelly will never be firm, till it is boiled over again with more isinglass. The generality of cooks are in the habit of putting too much water to every thing, and should be cautioned accordingly.
Put a little of the jelly into the bottom of a deep dish or bowl, and set it in a cold place. When it has congealed and is firm, lay your chickens on it with the breasts downwards. Having kept the remainder of the jelly warm, to prevent its congealing too soon, pour it over the fowls. Let it stand all night or till it is perfectly firm. Then set your dish or bowl in warm water for a moment, to loosen the jelly. Lay over it the dish in which you intend to serve it up, and turn it out carefully. If you fear that you will not be able to turn it out without breaking the jelly, you may prepare it at the beginning in a deep china dish fit to send to table.
If you put too much water to the calves-feet, the jelly will never be firm, till it is boiled over again with more isinglass. The generality of cooks are in the habit of putting too much water to every thing, and should be cautioned accordingly.