Prepare the chicken as in the preceding recipe. Place it in a can just large enough to hold it; seal on the lid and finish the top with a bit of tin. Place in a pan, cover completely with water and boil gently for 1¼ hours.
Remove from the water, turn upside down so that the fat is at the bottom and the jelly covers the breast of the pullet; allow to cool thoroughly.
© 1903 All rights reserved. Published by Taylor and Francis.