Jellied Chicken

Boil a fowl (one is sufficient if it is an old one, but two, if young and small) until the meat will slip easily from tho bones; let the water be boiled down to less than one pint when the meat is done; pick the meat from the bones in good sized pieces, taking out all fat and gristle, and place in a wet mold; skim the fat from the liquor; add a
little butter, pepper and salt to taste, and one-half ounce of gelatine previously softened. When this is blended, pour it hot over the chicken meat, weight it down, and let get cold. The gravy must be seasoned pretty high, as the chicken absorbs it.