Jellied Chicken, No. 1

Veal, 1 knuckle, Chicken (6-pound), 1, Onion juice, Celery seed, Salt, pepper, paprika, Eggs, hard-boiled.

Wipe the knuckle of veal and put it into a soup-kettle and cover with cold water and bring it gradually to the boiling-point.

Dress and clean a 6-pound fowl and add to the veal-stock, and cook until the bird is tender. Remove the fowl and cook the stock until it is reduced to 2 cupsful, then season with salt and pepper and onion juice, and clear.

Force 11/2 cups of the lean veal through the meat-chopper, add to it 1 cup of stock, and season with salt, paprika and onion juice; then add 1/2 teaspoon of celery seed, or 1 cup of celery cut in small pieces.

Pour some of the remaining stock into a bread-pan to the depth of 1/3 inch. Set the pan in a larger pan of ice-water, and when firm, garnish with hard-boiled eggs, pimentoes cut fine in fancy shapes, and a few fresh mint leaves.

Cover with the remaining stock, adding it by spoonsful at a time, so as not to disturb the decorations.

When this is firm add a layer of veal, cover with a layer of chicken-meat (also forced through the meat-chopper), and then repeat.

Spread evenly, cover with buttered paper, place a weight on top, and let it stand in the ice-box overnight.

Garnish with fresh water-cresses.

Jellied Chicken, No. 2

Chicken (young roasting fowl), 1,

Eggs,

Salt, 1 level teaspoon,

Peppercorns, 6,

Mace, 1 blade,

Parsley, 2 sprigs,

Celery, 2 stalks,

Lemon, 1/2,

Onion, sliced, 1,

Gelatin, 2 tablespoons.

Dress the chicken and cut as for fricassee; put it in a deep saucepan over the fire. Nearly cover with cold water, and add the salt, peppercorns, mace, parsley, celery, half a lemon, onion, cut in slices, and cover closely, and as the scum arises, skim it off with a skimmer. Then let the chicken gently cook till the bones may be easily removed.

A quart of broth should be left when the chicken is done. With a skimmer remove the chicken, strain the broth, return it to the saucepan, add the gelatin (dissolved in half a pint of water) and let simmer for about 10 minutes. Remove the bones, and cut the fowl in small dice. Line a bowl or oval dish with alternate slices of hard-boiled eggs and sliced lemon. Stir the pieces of chicken through the broth; stand the pan in a cool place. When the mixture begins to stiffen, pour it into the mold, distributing the pieces evenly through the broth. Let the mold stand in a cool place for a day, turn out on a platter, and ornament it with parsley.

To serve, cut the chicken in thin slices, and lay on a plate with celery mayonnaise.