Pressed Chicken

Ingredients

• two chickens about one year old
• just enough water to cover
• salt
• pepper
• a tumbler of rich beef jelly
• one of sherry
• mushrooms

Method

1. 1

   Clean and cut chickens, stew in water until nearly cooked.

2. 2

   Season and stew until water is nearly boiled out.

3. 3

   Remove bones, chop meat, and return to stew kettle with broth.

4. 4

   Heat again, pour into a bread pan, drop in hard-boiled eggs, and place a weight on top.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 79. The excerpt below is the record exactly as published.

PRESSED CHICKEN. Select two chickens about one year old, clean, cut up well, and stew in just enough water to cover. When nearly cooked, season with salt and pepper. Stew down until the water is nearly all boiled out, and the meat drops easily from the bones. Remove the bones and gristle; chop the meat rather coarsely, then put back into the stew kettle with broth (first skimming off all fat), and let it heat again. Turn It into an oblong bread pan, drop in along center four hard-boiled eggs; place a weight on the top. This will turn out like jelly and may be sliced. The success depends upon not having too much water; and see to it that the chickens are not too young. G. W. P. CHICKEN WITH MUSHR00M5. Have ready one pound of cold roast chicken cut into dice-shape, and one-half of a pint of mushrooms, cut Into small bits. Cover the mush- rooms with hot water and cook for five minutes. Skim them out and lay on a hot dish. Add enough milk to the liquid to make a coffee-cupful. Thicken with a tablespoon of flour rubbed smooth with the same quantity of butter. Season with a salt-spoonful of salt and half as much white pep- per. Add the chicken and mushrooms, and cook three minutes, stirring constantly. Serve on a hot platter. Mrs. Jennie Merrill. CHICKEN. (Italian Style.) Boil a whole chicken till tender in lightly salted water. While cock- ing dip out into a granite kettle a pint of the broth and put with it one sliced onion, a tablespoon of butter, salt and pepper, and one-half of a cup of macaroni broken into tiny pieces. Cook till water has "nearly boiled away, then add one cup of milk and cook slowly till the 102 POULTRY AND GAME. macaroni has absorbed the milk. Sprinkle grated cheese over it. Boil the chicken broth till reduced to one pint; thicken slightly. Pour the macaroni over the chicken and the thickened sauce over the whole; on top sprinkle a little grated cheese. Mrs. Del Nero. PICKLED CHICKEN. Boil four chickens till meat falls from bones. Put meat in a stone jar and pour over it three pints of good cold cider-vinegar and a pint and one-half of the water in which they were boiled. Add spices and let stand two days. This is a fine dish for luncheon, or for Sunday evening tea. Mary Bonner. ESCALLOPED CHICKEN. To a pint of boiling hot cream add one tablespoon of flour, mix until smooth; season with pepper and salt; scatter a few bread-crumbs in dish, then a layer of seasoned chicken cut as for salad, then a layer of cream dressing; put two layers each, then bread-crumbs and small pieces of butter on top. Mrs. Minnie Amphlett. CREAMED CHICKEN. Sec Chapter on "Chafing Dishes." CHICKEN QULASH. (Delicious.) This is a Hungarian dish. I first tasted of it in Budapest but the first mouthful convinced me it was one of the nicest ways of serving chicken I ever knew. Boil the fowl in the usual way. When tender take out, remove the bones and put bones back into the liquor; cook thirty minutes and remove bones. Cut chicken in small bits or cubes (except the liver, heart and gizzard — reserve these for other uses). Put chicken in liquor, add one-half can of tomatoes or six whole ones, six onions, salt, pepper, speck of sugar, and butter, and stew until done. Have ready one dozen slices of buttered toast. Pour over toast in soup tureen. Serve hot. Irene S. CHICKEN FRIED. (New England Style.) A chicken for frying should be very young, but if there are doubts as to its age, before cutting it up parboil it for ten minutes in water that has been slightly salted. Then sprinkle a little salt and pepper over the pieces and roll them in flour. Fry them in plenty of butter till done. It takes about twenty minutes to fry them. Put the chicken on a platters POULTRY AND GAME. 103 make a gravy by turning off some of the fat and adding a cup of milk that has been thickened with a tablespoon of flour. Pour this gravy over it. Or the gravy can be omitted and the platter can be garnished with crisp lettuce leaves. Mrs. Fanny Oakley. STEWED CHICKEN. Melt in a stew-pan two tablespoonfuls of rather salt butter, and thicken by adding one of flour. Stir it well, to make it smooth, till it assumes a light yellow color. Put in a plump young chicken, cover it close, and let it simmer half an hour, turning it once. Then add a tumbler of rich beef jelly and one of sherry

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