Chicken Cheese

Ingredients

• two chickens
• season with salt
• season with pepper
• season with butter
• pour into a deep dish

Method

1. 1

   Boil the chickens in enough water to make them tender.

2. 2

   Remove bones and mince the meat finely.

3. 3

   Season and return to the cooking water, cooking until the liquid is nearly gone.

4. 4

   Pour into a dish, cover with a plate, weight it down, and cool.

5. 5

   Cut into slices when ready to serve.

Nutrition per serving

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 487. The excerpt below is the record exactly as published.

CHICKEN CHEESE. Boil two chickens in merely water enough to make them tender ; take them out when done ; remove all the bones ; mince the meat very fine ; season with salt, pepper and butter, and return them to the water in which they were boiled ; cook until the liquid is nearly gone ; pour into a deep dish ; lay a plate over it ; put on a weight and set away in a cool place. When ready to be eaten cut it in slices and it will be as firm as cheese, and is very nice for a Sunday evening tea. FRICASSEED CHICKEN, WITH GREEN CORN. Cut the green corn from the cob, put it in the pot, with water enough to cover it, let it stew until it is nearly done ; then cut up the chicken, put it with the corn and let them stew together about half an hour; put in a few whole grains of pepper, with a teacup of cream or milk ; thicken with two tablespoonfuls of flour stirred with a lump of butter ; add the salt last. FRIED CHICKEN. Fry some fat slices of salt pork until the grease is extracted, but not until it browns. Wash and cut up a young chicken of broiling size, soak it in salt and water half an hour, wipe dry, season with pepper, dredge with flour and fry in the hot fat to a rich brown. Set aside in a hot, covered dish. Pour into the gravy left in the pan, a cup of cream, or rich milk ; thicken with a tablespoonful of flour, the same of butter, and add a little chopped parsley ; boil up and pour over the chicken. POULTRY. 589 CHICKEN CROQUETTES. One pint of milk or cream, one tablespoonful summer savor}7, three cups of finely-chopped cooked chicken meat, two ounces of butter, half cup of sifted flour, five eggs ; stir flour and butter to a smooth paste ; boil milk, salt and summer savory together ; add butter, flour, meat and eggs, well beaten ; cook all together a few minutes and set to cool ; when cold form in balls and fry in boiling lard to a delicate brown ; serve hot. SOUTHERN CHICKEN CROQUETTES. Take some cold chicken, and having cut the flesh from the bones, mince it small with a little suet and parsley ; adding sweet marjoram and grated lemon peel ; season it with pepper, salt and nutmeg ; mix the whole well ; pound it to a paste in a marble mortar, putting in a little at a time, and moistening it frequently with yolk of egg that has been beaten. Then divide it into equal portions, and having floured your hands, make it up in the shape of pears, sticking the head of a clove into the bottom of each to represent the blossom end, and the stock of a clove into the top to look like the stem. Dip them in beaten yolk of egg with a little water and then into bread crumbs grated fine, and fry in lard as you do fritters. Fry some parsley in the lard, cover the bottom of a dish with it, lay the croquettes on it and send to table as a side dish. PRESSED CHICKEN. Take one or two chickens, boil in a small quantity of water with a little salt, and when thoroughly done, take all the meat from the bones, removing the skin, and keeping the light meat separate from the dark ; chop and season to taste with salt and pepper. Take a crock or pan, put in a layer of light and a layer of dark meat till all is used ; add the liquor it was boiled in, which should be about one teacupful, and put on a heavy weight. When cold, cut in slices. Many chop all the meat together, with one pound of crackers added to the liquor it was boiled in ; then chop all thoroughly together before putting in the mold. Tur- key can be prepared the same way, sliced instead of chopping. BAKED DUCK. To cook a duck satisfactorily boil it first, until tender ; this can be determined by trying the wing, as that is always the tough part of a fowl. When tender take out, rinse in clean water, stuff and put it in the oven for about three-quarters of an hour, basting often. BRAISED DUCKS. Prepare the ducks exactly like chickens for the dressing, which should be seasoned with butte

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