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Pickled Chicken

Clean, draw and boil a fowl until tender, using as little water as possible. When very tender, remove the meat from the bones, and place it in glass jars Take sufficient broth to half fill the jars, and add to it an equal quantity of vinegar; add a dozen whole cloves, a small onion sliced, a bay leaf and a blade of mace, pour this over the chicken and stand aside to cool. When cold, cover and stand over night, and it is ready for use. Garnish with tender salad leaves.