Chicken Panada

Ingredients

• One cup of cold roasted or boiled chicken
• half a cup of stale bread crumbs
• Salt to taste

Method

1. 1

   Pound chicken to a paste, add bread crumbs and enough boiling chicken liquor to make a thick gruel.

2. 2

   Boil for one minute and serve hot.

Nutrition per serving

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 249. The excerpt below is the record exactly as published.

chicken panada, boiled halibut, roast beef, mutton, cream toast, eggs, and o^^sters (except when especiallj^ forbidden by the physi- cian), sweetbreads, baked potatoes, asparagus, onions, macaroni, custards, Charlotte Russe, snow pudding, ice- cream, sherbet, blanc-mange. Bavarian cream, sponge cake, simple puddings, stewed fruits, and many others, — receipts for which will be found as indicated in the table of lessons in the Nurse's Course. Broiling for the Itwalid {Broiled Steak or Venison). — Wipe with a clean wet cloth. Grease the gridiron with a bit of the fat. Broil over a clear fire, turning as often as you can count ten. Cook four minutes if the steak be about one inch thick ; not longer, as further cooking dries up the juices and destroys some of the nutritive qualities. Be careful to serve on a hot platter, and season with salt^ and with pepper and butter if approved. Birds, chicken breasts, fish, and chops are better when seasoned, and wrapped in buttered paper, and then broiled, as this pre- vents them from burning or becoming too dry. Birds, fish, and chops are better, and more conveniently eaten, if boned before broiling. Broiled Steak ^ N'o. 2. — Broil half a pound of round steak and one slice of tenderloin. With a meat or lemon squeezer squeeze the juice from the round over the tender- loin. Season, and serve hot. Chicken Panada, — One cup of cold roasted or boiled chicken^ pounded to a paste. Add half a cup of stale bread crumbs, and enough boiling chicken liquor to make it a thick gruel. Salt to taste

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