Pressed Chicken

Ingredients

• a four-pound fowl
• about one quart of liquor
• two-thirds of a box of gelatine
• a cupful of cold water
• a tablespoonful of onion juice
• a palatable seasoning of salt
• pepper
• the juice of a lemon
• the whites of two eggs

Method

1. 1

   Boil the fowl until tender, then cool.

2. 2

   Add soaked gelatine to the liquor, along with onion juice, salt, pepper, and lemon juice.

3. 3

   Add beaten egg whites, boil for five minutes, and strain.

4. 4

   Layer meat, parsley, and hard-boiled eggs in a mould, pour over clarified gelatine, and refrigerate overnight.

5. 5

   Serve cold garnished with greens.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 22. The excerpt below is the record exactly as published.

PRESSED CHICKEN Boil carefully a four-pound fowl; when the meat is very tender take it from the water and stand aside to cool. There should be about one quart of liquor when the fowl is done; to this add two-thirds of a box of gelatine that has been soaked in a cupful of cold water for half an hour, a tablespoonful of onion juice, a palatable season- ing of salt and pepper and the juice of a lemon. Add the whites of two eggs

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