Pressed Chicken

Ingredients

• two cleansed chickens
• one bay leaf
• one-half onion
• one-quarter box of gelatine
• one-half cup cold water
• a lump of butter
• one-half teaspoon sage
• a little juice, rind of lemon
• three hard-boiled eggs

Method

1. 1

   Boil chickens with nutmeg, salt, pepper, bay leaf, cloves, and onion until done.

2. 2

   Remove skin and bones.

3. 3

   Soak gelatine in cold water.

4. 4

   In a pan, melt butter, add shredded chicken, broth, seasonings, and gelatine.

5. 5

   Place hard-boiled eggs in a small pan, fill with meat mixture, and let harden.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 149. The excerpt below is the record exactly as published.

PRESSED CHICKEN. Maryane Kathrine Miller, 2323 Leoti avenue, Los An- geles—Put two cleansed < nickens into boiling water, add a little nutmeg, salt, pepper, one bay leaf, two cloves, one-half onion. Boil down until two cups of stock remain, and chickens are done; then remove skin and bones: soak one-quarter box gelatine in one-half cup cold water. Have a lump of butter In fry- ing pan, add the chicken shredded, and then ss COOKING AND OTHER RECIPES. strain broth and salt, pepper, gelatine, one-half teaspoon sage, a little juice, rind of lemon. Have three hard-boiled eggs

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