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Philadelphia Chickens

Boil one chicken very tender with one small onion, then take out the bones; cut it in long good sized pieces, slice lemon very thin and line a deep dish with it, then place the chicken in the dish on the lemon and prepare the mixture for it which is made in this way: boil the water the chicken was boiled in, down to about a pint, then season it with a little mace, pepper and salt; in the meantime have one-half a box Cox's gelatine soaked in about one pint of cold water. Pour this in the chicken gravy, strain and pour over the chicken; place it where it will be cold and turn out on the dish you wish to serve it on.