Nice Cold Dish for Lunch, to Be Eaten with Salad

Mme. Eustis, Mère

Boil a good sized chicken with onion, salt and parsley, (cover closely) for two hours. Add a knuckle of veal. Put enough water to cover your meat, and let it simmer an hour more. Take out your chicken when you put in your veal, and cut it up in half inch squares. When your stock is ready, season well with salt and pepper. Put your chicken in a mold with three hard boiled eggs, cut in halves, small pieces of ham or tongue, chicken livers, etc. Arrange it as directed in the mold. Pour the stock over it, and place to cool in the ice box, remembering that when you turn the mold out to serve, the bottom will be on top. This dish can be made very attractive by coloring the jelly with tomato juice.

From page 22 of the 1904 edition.

Original page from the book