Pressed Chicken

Ingredients

• a fowl
• the liquor
• salt
• pepper
• celery salt
• lemon juice
• slices of hard-boiled eggs
• slices of tongue or ham
• parsley
• strips of lettuce or celery leaves
• radishes or beets

Method

1. 1

   Boil the chicken in as little water as possible until the bones slip out.

2. 2

   Remove skin, pick meat apart, and mix dark and white meats.

3. 3

   Remove fat and season liquor with salt, pepper, celery salt, and lemon juice.

4. 4

   Boil down to one cupful and mix with meat.

5. 5

   Butter a mould, decorate with egg slices and tongue or ham, pack meat in, and cool with a weight.

6. 6

   Dip mould in warm water to serve.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 158. The excerpt below is the record exactly as published.

Pressed Chicken. An Easy Way of Preparing Boneless Chicken, — Boil a fowl in as little water as possible till the bones slip out and the gristly portions are soft. Remove the skin, pick the meat apart, and mix the dark and white meats. Re- move the fat, and season the liquor highly with salt and pepper; also with celery salt and lemon juice ^ if you like. Boil down to one cupful,, and mix with the meat. Butter a mould, and decorate the bottom and sides with slices of hard-boiled eggs ; also with thin slices of tongue or ham cut into round or fancy shapes. Pack the meat in, and set awa}^ to cool with a weight on the meat. When ready to serve, dip the mould in warm water, and turn out carefully. Garnish with parsley,, strips of lettuce or celery leaves^ and radishes or beets

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