Chicken and Ham Potted

Ingredients

• the chicken
• salt
• pepper
• cloves
• mace
• moistening with butter

Method

1. 1

   Bake the chicken in a covered pan with a little water.

2. 2

   Broil or fry ham, pound both chicken and ham small, moistening with butter.

3. 3

   Place in alternate layers when potting and press tightly.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 146. The excerpt below is the record exactly as published.

CHICKEN and HAM Potted. — Bake the chicken in a close covered pan with a little water for about 30 minutes, adding, as you like, salt, pep- per, cloves, mace. Broil or fry some ham, and pound both chicken and ham small, moistening with butter : place in alternate layers when you pot them, and press tightly. CHICKEN PANADA.— Boil a chicken in a quart of water, till three parts done ; skin it, cut off the white meat, and pound it to a thick paste with a little of the water it was boiled in ; season it with salt, nutmeg, and lemon-peel ; boil gently for a few minutes ; let it not be so thick. It is very nourishing. y CHICKEN PIE.-: Cut the chickens in pieces, and boil nearly tender. Make a rich crust with an egg cm 1 22 CHI or two to make it light and puff. Sea- son the chicken and slices of ham with pepper

Cook this with the app: pantry check, scaling, and the assistant.