Savory Chicken Jelly (For Invalids)

Ingredients

• 1 whole Small chicken or cornish hen (Cleaned, cut into pieces, and crushed/bruised to extract gelatin. Originally '1 pila' (young fowl).)
• 1 small Onion (Finely chopped. Can be omitted if preferred. Originally '5 tolas'.)
• 2 blades Mace (Broken into small pieces. Quantity estimated for modern palate.)
• 4 cups Water (Originally '2 seers or 1.5'.)
• 1 teaspoon Salt (Or to taste.)
• 1 1/2 tablespoons Unflavored gelatin powder (Originally '1.25 tolas isinglass'. Substituted with modern gelatin.)
• 1 teaspoon Lemon juice
• 1/4 teaspoon Cardamom seeds (Seeds from approx 5 pods, crushed.)
• 1 large Egg white (Beaten to stiff peaks. Used for clarifying the jelly.)

Instructions

1. 1In a clean pot (preferably tinned or stainless steel), combine the crushed chicken pieces, chopped onion, mace pieces, salt, and water. Cover the pot and place it on a low fire. Simmer gently until the liquid has reduced by half (originally from 2 seers to 1 seer).
2. 2Remove the pot from the heat. Using a potato masher or a heavy spoon, mash the chicken pieces thoroughly to extract all juices. Strain the liquid through a clean cloth into a bowl. Allow this liquid to cool completely.
3. 3Once cooled, strain the liquid again through a finer cloth to remove any sediment. Pour the clear liquid back into a clean pot. Add the gelatin, lemon juice, crushed cardamom seeds, and the beaten egg white. Whisk well to combine.
4. 4Place the pot over medium heat. Allow it to come to a boil without stirring too much, so the egg white forms a raft and clarifies the liquid. When the liquid looks clear and the 'jelly breaks' (curdles separate), remove from heat. Wet a piece of muslin or flannel cloth, wring it out, and strain the hot liquid through it. Do not press on the solids; let it drip through to keep it clear.
5. 5Measure the strained liquid. If it is more than about 1.5 cups (originally 3 pasers), return it to a clean pot and boil it down to that amount to ensure a good set. Pour into small glasses or molds and place on ice or in the refrigerator to set until firm.