1 four-pound chicken 1 bay leaf 1 blade of mace 3 hard-boiled eggs

1 small onion 3 whole cloves 1/4 box of gelatine Salt and pepper to taste

Clean the chicken and cut it up as for a fricassee. Put it on to cook with the onion, bay leaf, cloves, mace and pepper. Simmer slowly until the chicken is tender (about one and one-half hours if the chicken is young). When done, take it out, cut it from the bones in nice pieces, rejecting all the skin. Now put the bones and skin back into the kettle and simmer one hour longer. Cover the gelatine with a little cold water, and let it soak an hour. Put the chicken away until the next day. Add the gelatine to the liquor, stir over the fire about one minute, take from the fire and strain. If not clear, clarify the same as Bouillon. Taste to see if properly seasoned - if not, add more salt and pepper - and stand it away also. There should be about one and a half pints of liquor when done. The next day, take all the fat from the top of the jelly, stand the jelly on the fire to melt, then pour into a square mould about a half-pint, and stand it on the ice to harden. When hard, put a layer of the chicken on top of the jelly, then slices of the hard-boiled eggs, sprinkle lightly with salt and pepper, then more chicken, and so on until all is used. Now pour over this the remainder of the jelly, which should be cold, but still liquid, and should just cover the chicken. Stand away in a cold place over night. When wanted, turn carefully from the mould, and garnish with parsley or light-colored celery tops.