Pressed Chicken

Ingredients

• 1 box of gelatine
• £ c. cold water
• a layer of dark meat
• a layer of white meat
• whole hard-boiled eggs
• strips of tongue or ham

Method

1. 1

   Chop cold boiled chicken fine, keeping the light and dark meats separate.

2. 2

   Season with salt, celery salt, and cayenne.

3. 3

   Boil down the liquor in which the chicken was cooked and add to boiling liquid the soaked gelatine, and moisten the meat with it.

4. 4

   Layer the dark meat, tongue or ham, white meat, eggs, and dark meat in a mold.

5. 5

   Put a heavy weight on top and let stand for several hours.

6. 6

   Remove from mold and cut in slices.

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 42. The excerpt below is the record exactly as published.

Pressed Chicken Chop cold boiled chicken fine, keeping the light and dark meats separate. Season with salt, celery salt, cayenne. Boil down the liquor in which the chicken was cooked and add to boiling liquid \ box of gelatine which has been soaked in £ c. cold water, and moisten the meat with it. Put a layer of dark meat in a square mold, then strips of tongue or ham, a layer of white meat, whole hard-boiled eggs

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