Pressed Chicken

Ingredients

• Two chickens
• about one-half as much chopped ham as chicken
• roll two soda crackers
• the liquor in which they were cooked boil down until only a cupful remains

Method

1. 1

   Boil the chickens until the meat leaves the bones easily, then pull to pieces and chop fine, letting the liquor in which they were cooked boil down until only a cupful remains.

2. 2

   Add about one-half as much chopped ham as chicken; roll two soda crackers, pour the stock over, seasoning highly.

3. 3

   Mix well together, put in a deep, long pan, pressing down hard with the hand.

4. 4

   Fold a cloth several times, put over the top, and put on a weight.

5. 5

   It will slice nicely if prepared the day before using.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 21. The excerpt below is the record exactly as published.

Pressed Cliicken — Two chickens, boiled until the meat leaves the bones easily, then pull to pieces and chop fine, letting the liquor in which they were cooked boil down until only a cupful remains. Add about one-half as much chopped ham as chicken; roll two soda crackers

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