Pressed Chicken

Ingredients

• a medium-sized chicken
• hardly enough water to cover it
• season with salt
• season with white pepper
• season with lemon juice
• season with celery salt
• Butter a mould
• hard-boiled egg
• thin slices of lemon

Method

1. 1

   Singe and clean the chicken.

2. 2

   Disjoint it and boil until the meat slips from the bones.

3. 3

   Remove skin and separate meat into pieces.

4. 4

   Skim grease from broth, season, and reduce by half.

5. 5

   Strain and mix with meat.

6. 6

   Butter a mould, decorate with egg and lemon, pack meat, press down, and keep cold until needed.

7. 7

   Unmould and serve with lemon and parsley.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 109. The excerpt below is the record exactly as published.

Pressed Ohioken Singe and clean a medium-sized chicken. Dìsjoint it and put it in a saucepan with hardly enough water to cover it. Boil until the meat slips away from the bones and the gristly parta are soft. While hot, remove the skin and separate the meat into medium-sized pieces. Mix the white and dai*k meat to- gether. Skim the grease from the broth the chicken was boiled in. Season with salt, white pepper, lemon juice, and celery salt. Boil until it is reduced one-half . Strain to f ree it from the bones, and mix with the meat. Butter a mould and decorate the bottom and sides with hard-boiled egg and thin slices of lemon

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