Pressed Chicken

Ingredients

• Cut a chicken in small pieces
• just cover with cold water
• a tablespoon of butter
• Season with salt
• pepper
• sweet herbs

Method

1. 1

   Cook the chicken slowly until very tender, taking off the scum as it rises.

2. 2

   Remove all the bones and pick the meat in small pieces.

3. 3

   Season with salt, pepper, sweet herbs, and add butter if the chicken is not too fat.

4. 4

   Mix with the gravy and put into a well buttered mould.

5. 5

   Set in a cool place for twelve hours or until perfectly firm.

6. 6

   Cut in slices for the table.

As published

This recipe was extracted from Cooks in clover (1889), page 13. The excerpt below is the record exactly as published.

Pressed Chicken. — Cut a chicken in small pieces, lay in a sauce pan and just cover with cold water. Cook slowly until very tender, taking off the scum as it rises. Remove all the bones and pick — not chop — the meat in small pieces. Season with salt, pepper, sweet herbs, and if the chicken is not too fat, add a tablespoon of butter

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