Pressed Chicken

Boil carefully a four-pound fowl; when the meat is very tender take it from the water and stand aside to cool. There should be about one quart of liquor when the fowl is done; to this add two-thirds of a box of gelatine that has been soaked in a cupful of cold water for half an hour, a tablespoonful of onion juice, a palatable seasoning of salt and pepper and the juice of a lemon. Add the whites of two eggs slightly beaten; boil hard for five minutes, and strain through flannel or two thicknesses of cheesecloth. Take the meat from the chicken, remove the fat, bones and skin. Put a layer of meat in the bottom of a square bread-pan or mould, then a layer of chopped parsley, a layer of thin sliced hard-boiled eggs, an other layer of chicken in good-sized pieces. When the mould is full pour over the clarified gelatine and stand aside overnight. Serve cold garnished with any accessible greens.