Pressed Chicken
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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 Fredericksburg home kitchen cook book (1921), page 7. The excerpt below is the record exactly as published.
Pressed Chicken. Cut up the fowls and place in a kettle with a light cover so as to retain the steam. Add enough water to cover and salt and pepper to taste. Allow it to cook — 26 — until the meat drops easily from the bones. Chop fine, add a little allspice, put in a dish and press, pour over it the remainder of the stock in which it was cooked. Set in a cool place until jellied. MAYONNAISE DRESSING FOR PRESSED CHICKEN. 3 eggs well beaten; y2 cup of sugar; y2 teaspoon- ful salt; a pinch of Cayenne pepper; y2 teaspoonful black pepper; y2 teaspoonful mustard; 1 tablespoonful olive oil; 1 tablespoonful butter; 1 cup of vinegar. Boil until thick. MRS. LOUIS DIETZ. Stuffing, like Mother used to make! Light bread; y2 cup currants; y2 cup nuts; 1 cup sliced apples; liver, gizzard and heart of fowls chopped finely; 2 eggs; salt and pepper. Soak a sufficient quantity of light bread, wring dry, add enough milk or cream to handle well with mixing spoon. Turn in currants, apples, nuts and the meat that has been previously fried in butter with a suggestion of onion. Mix in yolks of eggs and seasoning, add beaten whites and stuff fowls with the mixture. Excellent especially for game. MRS. H. GOLDSCHMIDT. Chicken or Turkey Dressing. Gizzard, heart and liver of fowl; 4 of 5 slices of bread; 4 eggs; 1 medium-sized onion; 2 tablespoonfuls flour; pepper and salt to taste
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