Pressed Chicken

Ingredients

• Disjoint a four- or five-pound fowl
• one carrot sliced
• one onion sliced
• a blade or two of celery broken in inch pieces
• two sprays parsley
• one-half teaspoon peppercorns
• one tablespoon salt

Method

1. 1

   Simmer chicken in boiling water with vegetables until tender.

2. 2

   Remove skin and bones, strain liquor, reduce to one cup, and mix with chopped chicken.

3. 3

   Pack into a decorated pan and refrigerate overnight.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 46. The excerpt below is the record exactly as published.

Pressed Chicken Tomato Salad Lattice Potatoes — Green Corn Pudding Peach Ice Cream — Rich Chocolate Cake Spiced Ice Tea 4— >- CREAM OF LETTUCE SOUP 2 cups White Stock. 1 teaspoon finely chopped onion. 2 heads lettuce. }^ cup hot cream. 2 tablespoons rice. 1 egg yolk. 2 tablespoons butter. Salt and pepper. Few grains nutmeg. Process: Cook the onion in butter five minutes (without brown- ing), add rice, lettuce finely chopped, and stock, cover and cook until rice is soft; add hot cream, slightly beaten yolk of egg and seasonings. Do not allow soup to boil after adding egg yolk. Dis- card outer leaves of lettuce, using only the hearts for soup. PRESSED CHICKEN Disjoint a four- or five-pound fowl, cover with boiling water and let simmer until tender, with one carrot sliced, one onion sliced, a blade or two of celery broken in inch pieces, two sprays parsley and one-half teaspoon peppercorns. Add one tablespoon salt

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