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Chicken Loaf

  • 1 fowl
  • 2 Tbsps granulated gelatine
  • 1/3 cup cold water
  • 2 hard-cooked eggs
  • Seasonings to taste
Boil a fowl- an old one will do- in sufficient water to cover until the meat is ready to fall from the bones. Cool the bird. Strain. Continue to cook the liquor until it is reduced to 3 cups.

Remove all the skin and bone from the fowl. Lay the meat in a mould, light and dark meat alternately, adding the hard-cooked eggs cut in slices. Season the liquor. Add to it the granulated gelatine that has been soaked half an hour in 1/3 cup of cold water. When thoroughly dissolved, pour the liquor over the meat. Set away to become hard to the touch.
Submitted by Tess M Jul 28, 2009 15 min 30 min 45 min

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