Photo: Lily Banse
Ingredients
- mace
Directions
1
Boil a well scalded and cleaned fowl. Add to the liquor, a blade of mace, or celery, and a small onion if desired. Boil until the meat separates from the bones. Strain, salt, and place to cool. Remove fat. Serve hot or as jelly. — Mrs. Wm. F. Dermont, Williams, Ariz.
Recipe sourced from
internet_archive