Chicken Jelly
Clean a small chicken, disjoint it, and cut the meat into small pieces; remove the fat, break or pound the bones, and put all into cold water, using the following proportion: A pint for every pound of chicken. Heat the water very slowly at first, and then simmer it until the meat is tender; it will require three or four hours. Boil down to one half the quantity. Strain it and remove the fat; then clear it with an egg, and season it with salt, pepper, and lemon. Strain it through a fine napkin, pour into small cups, and cool. Parsley, celery, and bay-leaves give a good flavor. A suspicion of red pepper is also an addition.