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Chicken in Jelly

Draw and clean a chicken and cut it up with the exception of the breast, which should be left whole. Put the pieces in a stewpan with the liver, heart and gizzard; add two bay leaves, a small bunch of parsley and thyme and half of a small lemon; pour in water to cover, season to taste with salt pepper, and boil the chicken very gently until tender. When cooked take it out of the liquor, cut the meat off the breast in four long strips and cut the remainder of the meat into small pieces. Put the bones back in the saucepan with half an ounce of gelatine that has been dissolved in a small quantity of water and boil gently for fifteen or twenty minutes longer. Strain the liquor through a jelly bag and pour sufficient into a deep pie dish to cover the bottom. When the jelly has set, arrange on the top of it a device in hard boiled eggs, put the largest slice of chicken in the center of the dish, arrange some of the other slices around it, pour in another layer of the jelly, and leave it until set. Then put in the remainder of the pieces of meat, arrange them tastefully, pour the remainder of the jelly carefully over, and put it in a cold place. When the jelly is firm dip the dish in warm water, wipe it and turn the contents over on a dish upon which is a folded napkin, garnish with a few sprigs of parsley, and serve.

Jelly of Pig's Feet and Ears Wash and clean carefully the feet and ears of a pig and put them in a basin of water to soak for several hours. Then put them in a saucepan with a little water and boil over a slow fire for four or five hours, until the feet and ears are quite done and the bones of the former can be easily extracted; then add a teacupful of chopped sage and parsley in equal proportions, one-half saltspoonful of powdered mace, a teaspoonful of salt and half as much pepper. Set the pan again over a slow fire and cook slowly until the herbs are tender; then pour the whole into a melon mould, and, when set, turn it out, and serve.