Chicken Panada

Ingredients

• Breast of 1 chicken
• 1 Cream
• Salt

Method

1. 1

   Cut the chicken breast into pieces, removing the skin.

2. 2

   Put into a jar, sprinkle with salt, cover with cold water, and fasten an ungreased paper over the jar.

3. 3

   Place in a pan with boiling water to come halfway up.

4. 4

   Cover the pan and let the water boil slowly for 2 hours.

5. 5

   Pound the chicken and rub through a fine wire sieve with a wooden spoon, using the liquid to help it pass through more easily.

6. 6

   Warm up the pulp and add a little cream before serving.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 39. The excerpt below is the record exactly as published.

Cream of Barley. \ lb. lean veal. 1 or 2 tablespoonfuls cream. 1 pint cold water. Salt and pepper. J- oz. pearl barley. Method : Wash the barley and soak it for 1 hour, or it may be put into cold water and brought to boiling point, then strained. Cut the veal into very small pieces, put into a pan with the water and barley, and simmer gently for 3 hours, or till the meat will pass easily through a wire sieve. Bub both meat and barley through the sieve, reheat, season carefully with salt INVALID COOKERY. 99 and pepper, and add the cream just before serving. When it is desirable to make the soup in as short a time as possible, follow the method recommended for Rice Cream Soup, Method 2. Rice Cream Soup. 3 oz. fillet of veal. A very small piece of onion. 1 oz. rice. Salt and pepper. 1 pint milk. Method 1 : Cut the meat into small pieces, wash the rice, and put both into an enamel pan with the milk and onion. Simmer for 3 hours, then pass through a wire sieve and reheat, taking care not to boil the soup. It should be the consistency of thick cream. Method 2 : Shred the raw meat finely, and rub through a sieve, then cook with the other ingredients for 11- hours. Pass again through the sieve and reheat. This method requires shorter time for cooking than the first method. Baked or Boiled Flour. Fill a cup or small basin quite full of flour, pressing it tightly down. Bake in a moderate oven 4 or 5 hours, or tie a clean cloth tightly over, and boil for the same length of time. Take the flour from the cup or basin, scrape off the discoloured outside part, and grate down finely the remainder. Use in the place of arrowroot or cornflour. Flour is more nourishing than arrowroot or cornflour, and prepared in this way will be found equally digestible. Useful in cases of dysentery. 100 PRACTICAL COOKERY. Chicken Panada. Breast of 1 chicken. i Cream, Salt

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