1 (2 1/2 lb.) fryer
1 can pimento (sm.)
1 env. Knox gelatin
1 1/2 c. chicken stock
Juice of 1/2 lemon
Salt and pepper

Cook chicken until falls of bones in enough water to make 1 1/2 cups of stock.

Put stock in refrigerator for grease to come to top. Skim off, using only stock that should be congealed. Cut chicken in small chunks. Put pimento in when gelatin is cool. Add lemon and salt and pepper to taste.

Mix and mold in pyrex dish approximately 8 x 3 1/2 x 2 1/4 inch. Serve on lettuce leaf and top with mayonnaise. Serves 10.