3 lb. stewing chicken
2 qts. water
2 tsp. salt
1 c. chopped celery
5 hard boiled eggs, diced
1/4 tsp. mustard
1 tsp. salt
1 tsp. unflavored gelatin
3 tbsp. cold water

Simmer chicken in 2 quarts of water with salt added, until meat falls off from the bone. Remove chicken and chill both the chicken and stock. Skim fat off. Add celery, seasonings and eggs to meat. Mix thoroughly.

Meanwhile, soften gelatin in cold water. Then dissolve in 2 cups of heated stock. Let cool until partially jelled. Add to chicken mixture and mix. Pour into small container and cool.