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JELLIED CHICKEN (OR OTHER MEAT), American
Soak gelatin in cold water ... then add to the hot broth, stirring to dissolve completely. Let mixture cool until it begins to thicken. Then add cut-up cooked meat and salt.
Pour into an oiled bread loaf pan (3½ by 8½ inches across the bottom and 2½ inches deep). Chill until "set".
Unmold and serve on a platter garnished with parsley bouquets, radish roses, tomato wedges, and lettuce, endive or watercress. This makes 8 to 10 servings.
If You Wish To Make The Loaf Look More Decorative
First place in the bottom of the oiled mold slices of hard cooked eggs, slices of stuffed olives and strips of pimiento arranged like real flowers. Cover with a little of the gelatin broth mixture. Allow this to become set - to hold the decorations in place - before adding the gelatin-meat mixture.
To Jelly Other Meats
Veal - Use a 3 lb, knuckle of veal broken in pieces and 1 lb. lean veal from the neck or leg. Cover with boiling water, add 2 onions, 1½ tbsp, salt, parsley, celery tops, etc. Simmer gently until tender (about 2 hours). Cut meat in small pieces. Strain liquid, and boil rapidly until reduced to 2¾ cups.
Lamb - Use salt, celery, parsley . . . also about 10 crushed mint leaves which are added to the finished hot meat stock and allow to stand about 10 minutes. Then strain through a cheese cloth.
Beef - Use salt, ¼ tsp. peppercorns and a bit of bay leaf.
Glazed Cold Cuts - Trim neatly cold slices of beef, chicken, lamb, ham, tongue, or any variety of cold cuts. Make the stock by using liquor from a soup bone, or canned consommé or bouillon (from dissolved bouillon cube, If desired). Add plenty of gelatin to stiffen well ... 2 tbsp. gelatin to 1 quart of liquid, let cool until mixture begins to thicken and is almost ready to set. Then dip each slice of meat into it ... and set slices aside on an oiled platter to become glazed.Goes with: MENU - AN EASY COMPANY DINNER.
Contributed by Betty Crocker, 1942
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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