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Pressed Chicken
From The household (of the Detroit free press), 1886
Serves 1
Can also chop all meat together with crackers.
Presented as published in 1886. 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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 488. The excerpt below is the record exactly as published.
PRESSED CHICKEN. Take one or two chickens, boil in a small quantity of water with a little salt, and when thoroughly done, take all the meat from the bones, removing the skin, and keeping the light meat separate from the dark ; chop and season to taste with salt and pepper. Take a crock or pan, put in a layer of light and a layer of dark meat till all is used ; add the liquor it was boiled in, which should be about one teacupful
Cook this with the app: pantry check, scaling, and the assistant.