Chicken Jelly

From an
1897
cook book
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.

Cut the Meat and crack the Bones
of a young Spring Chicken,
put in a stew pan with 2 Qts. of Cold Water,
and boil until the Meat is in shreds.
Strain the Liquor through a cloth,
Salt to taste,
and set away to cool.
When cold,
remove the hard Grease from the top,
and there will be left a firm, Clear Jelly,
which can be served in slices between Crackers,
or as a Garnish
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