Chicken, To Pull
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three persons.
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 366. The excerpt below is the record exactly as published.
Chicken, To Pull. — Take a cold roasted chicken, cut oif the legs, sidesmen, and back, season these witli pepper and salt, and dip them in beaten egg and bread-crumbs. Take off the skin from the breast and wings, and pull the flesh off in thin flakes ; have ready some good white sauce, nicely flavoured, and put it in a saucepan with the white meat, shaking the saucepan. Broil the legs, &c. Pom- the mince into the middle of a hot dish ; place the back upon it, and the legs and pinions round. Just before serving, squeeze over the dish the juice of a lemon
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