Chicken Cheese

Ingredients

• Take a plump chicken, weighing about 4 or 5 lbs.
• 1 small loaf of baker's bread
• a lump of butter size of an egg
• 2 beaten eggs

Method

1. 1

   Boil chicken until tender, remove bones, and chop fine.

2. 2

   Boil down cooking water to 1 pint, stir in with chicken.

3. 3

   Make dressing with bread, butter, sage, salt, pepper, and beaten eggs.

4. 4

   Layer chicken and dressing in a dish, bake until hot, cool overnight, slice, and serve.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 182. The excerpt below is the record exactly as published.

CHICKEN CHEESE.— Take a plump chicken, weighing about 4 or 5 I'bs. when dressed, put on and boil till tender and well done, 268 FOWL remove all the bones and gristly parts and chop fine with a little salt and pepper; boil down the water it was cooked in to la pt.. and when it jellies stir it in with the chicken. Make a dressing as fol- lows: 1 small loaf of baker's bread put through the meat grinder^ and a lump of butter size of an egg, cut fine, a little sage, salt and pepper, 2 beaten eggs

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