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Chicken, Potted
From Cassell's dictionary of cookery, 1892
Serves 2
Time to prepare: about half an hour. Probable cost: 10d., excluding chicken.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 363. The excerpt below is the record exactly as published.
Chicken, Potted. — Take the meat from a cold roast chicken, remove the gristle and skin, and weigh it after it is picked. To every pound of chicken-meat allow a quarter of a pound of ham, a quarter of a pound of butter, a tea-spoonful of salt, four grains of cayenne, one tea-spoonful of pounded mace, and a quarter of a small nutmeg
Cook this with the app: pantry check, scaling, and the assistant.