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M. a. T (Boil a fowl until it will slip)

Boil a fowl until it will slip easily from the bones; let the water be reduced to about one pint in boiling; pick the meat from the bones in good sized pieces, taking out all gristle, fat, and bones; place in a wet mould; skim the fat from the liquor; a little butter; pepper and salt to the taste and one-half ounce of gelatine. When this dissolves, pour it hot over the chicken. The liquor must be seasoned pretty high, for the chicken absorbs.