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Pressed Chicken
From Twentieth century home cook book, 1905
Serves 2
Use dark meat for pressed chicken if making chicken salad.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 74. The excerpt below is the record exactly as published.
PRESSED CHICKEN. Cook a pair of chickens very tender, so that the meat will leave the bones. Chop fine and season to taste with salt and pepper; pack in a J ■ r TWENTIETH CENTURY HOME COOK BOOK. jelly mould. Have the liquor boiled down and pour a cupful over the meat. Put a weight on the top, having a plate that fits inside the mould
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