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Jellied Chicken or Veal

A cold dish of boiled chicken or veal, chopped, seasoned and set in gelatine in a mould.

From an old cookbook · modernised transcription
By Jacqueline Harrison Smith (ed.) · From a historical cookbook (Project Gutenberg) · 3 ingredients
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Why it works: Pepper and mace are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 12,257 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Jellied Chicken or Veal

Ingredients

Directions

Cook the chicken

  1. Put the chicken in as little water as possible.

  2. Boil until the meat drops from the bones.

  3. Chop the meat fine.

Season and layer

  1. Season with pepper, salt, mace and onions.

  2. Put into layers the minced meat and sliced hard-boiled eggs.

Set the jelly

  1. Add a quarter ounce of gelatine.

  2. Pour over the meat in a mould.

  3. Put in a cool place.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Macenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Jacqueline Harrison Smith (ed.). Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

Pepper and mace barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken (in the method)
Provides the savoury meat and the bones that release gelatine into the broth.
Gelatine (in the method)
Sets the liquid into a firm jelly as it cools.
Hard-boiled eggs (in the method)
Add firm texture and richness in contrast to the meat.
Mace
Adds a warm, aromatic spice flavour to the meat.
Pepper
Adds sharp, aromatic heat to the seasoned meat.

The step that matters

Use as little water as possible and boil until the meat drops from the bones. Collagen in the bones and connective tissue breaks down into gelatin, so a concentrated broth sets firmly when cooled. Too much water dilutes it, and the jelly may stay loose.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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