CHICKEN MOULD.
The ingredients required are u chicken or fowl, a ham knuckle, tv a hard-boiled eggs, a cupful of stuffing, and a tablesrjoonful of gelatine. It is advisable to place the ham knuckle in cold water overnight in order (o extract the salt, and to cover the gelatine with water to. allow it to swell. Put the ham and fowl, with one or two slices of lemon covered with water, to simmer for about six hours. Pill the bowl intended for the mould with cold water, emptying it when ready for use. (This gives a gloss to the mo'ild when finished). Strip the fowl of "white meat and place this in the bottom of the bowl and round the edges, filling up the centre with layers of ham, eggs, and stuffing, and the rest of the chicken. Finally, aid about a cupful of the hot stock to the swollen gelatine, season to taste, pour over the mould, and press for twelve hours.
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https://paperspast.natlib.govt.nz/newspapers/PUP19270310.2.11
Bibliographic details
Putaruru Press, Volume V, Issue 175, 10 March 1927, Page 2
Word Count
163CHICKEN MOULD. Putaruru Press, Volume V, Issue 175, 10 March 1927, Page 2
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