Chicken, Pressed

Ingredients

• the chicken
• a small quantity of water
• a small quantity of stale bread
• a small quantity of butter

Method

1. 1

   Cut chicken for stew, boil with feet to extract gluten.

2. 2

   Remove bones, mince skin, liver, heart, and gizzard.

3. 3

   Make dressing with bread and seasonings.

4. 4

   Layer chicken and dressing in a baking dish, pour hot fat over, weight down, and cool to set.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 313. The excerpt below is the record exactly as published.

Chicken, Pressed and leave the door open while finish- ing the sauce. Mix one large table- spoonful of good butter with half a table-spoonful of flour ; add it to the gravy, stirring all the time. Heat it, but do not boil. Pour it over the chickens through a fine strainer. Serve very hot. Chicken, Parisian. — Singe and draw a tender chicken of 2 to 2 x/z lbs. ; split from the back, and wipe off inside and outside with a clean, wet towel. Cut it in every joint ; cut the breast in two, lengthwise, and then make six pieces out of it ; cut the body in the same number of pieces. Put in a skillet or in a casserole one table-spoonful of butter, place over a brisk fire ; when melted and hot put in all the pieces of the chicken, taking care to put the dark meat in first. Toss them so that all the pieces shall become of a golden color. Five minutes after add half a table- spoonful of shallots or white onions, chopped fine ; stir well ; season with one teaspoonful of salt and one salt- spoonful of pepper. After two min- utes add % lb. of nice, fresh mush- rooms previously peeled, washed, cut in slices, and dried in a towel. Add two table - spoonfuls of Madeira wine and half a table-spoonful of parsley, chopped fine. Mix everything well. Cook three minutes more. Remove from the fire and add immediately this liaison, previously prepared : Put in a bowl yolks of three raw eggs, mix them well with three table-spoon- fuls of good cream. Pour over the chicken and stir gently. Serve very hot. When cooking it in a chafing- dish it takes five minutes longer. Chicken Patties. — Take the breast of a boiled chicken; cut into small pieces. Put a teacupful of chicken broth in a small saucepan with a teaspoonful of boiled beef tongue, minced fine ; set over the fire to sim- mer. Melt a table-spoonful of butter ; add a table-spoonful of flour, and mix smooth ; strain the broth over it, and pour in half a teacupful of cream; set over the fire to cook until thick ; add the chicken; let heat; beat the yolks of two eggs and stir in; take from the fire, fill the patty cases with the mixture, put on the tops, and serve. Chicken Pie. — Take a fat young chicken, cut in pieces, put in a sauce- pan, cover with boiling water, and let simmer one hour. Line a tin pan with plain paste, put a layer of sliced potatoes in the bottom, then a layer of chicken and a sprinkle of chopped, lean ham ; cover with small, thin squares of paste, then more potatoes, chicken, and ham; to the last layer add bits of butter, a table - spoonful of chopped parsley, salt and pepper. Roll out a thin top crust, make a hole in the centre, put over, press the edges together, and trim. Bake for half an hour ; serve with sauce made of the chicken broth. Chicken Pie (old Virginia). — Line a deep pan with plain biscuit dough. Have two spring chickens cut in pieces ; put in the pan with thin slices of fat bacon, a pint of cream, a teacupful of stale bread-crumbs, a pint of boiling water, the yolks of three hard-boiled eggs, salt and pep- per. Cover with a top crust, and bake slowly for two hours. Chicken, Pressed. — For either lunch or tea this will be found excellent. In cold weather a quantity can be made, as it will keep a week ; and in sum- mer, if placed in the refrigerator, it will be as good at the end of three or four days as at first. Cut the chicken the same as for a stew. Skin the feet, and put in the bottom of the stewpan, so as to extract the gluten ; then place the remainder of the fowl on top, and boil in a small quantity of water

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