Pressed Chicken

Ingredients

• Take one or two chickens
• add the liquor it was boiled in, which should be about one tea-cupful
• season to taste with salt
• season to taste with pepper
• add one pounded cracker

Method

1. 1

   Boil chickens in a small quantity of water with a little salt.

2. 2

   When thoroughly done, take all the meat from the bones, removing the skin, and keeping light meat separate from dark.

3. 3

   Chop and season to taste.

4. 4

   Use a meat presser or mold to layer light and dark meat, add the liquor, and put on a heavy weight.

5. 5

   When cold, cut in slices.

Nutrition per serving

As published

This recipe was extracted from Buckeye cookery (1892), page 158. The excerpt below is the record exactly as published.

PRESSED CHICKEN. Take one or two chickens, boil in a small quantity of water with a little salt, and when thoroughly done, take all the meat from the © bones, removing the skin, and keeping the light meat separate from the dark; chop and season to taste with salt and pepper. Ifa meat presser is at hand take it, or any other mold such as a crock or pan will do; put in a layer of light and a layer of dark meat till all is used, add the liquor it was boiled in, which should be about one tea-cupful, and put on a heavy weight; when cold cut in slices, Many chop all the meat together, add one pounded cracker

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