Pressed Chicken
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Ensure not to use too much water for proper jelling.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 36. The excerpt below is the record exactly as published.
PRESSED CHICKEN. Cut np the fowls and place in a kettle with a tight cover, «o as to retain the steam; put about two teacups of water and plenty of salt and pepper over the chicken, then let it cook until the meat cleaves easily from the bones; cut ot chop all the meat (freed from skin, bone and gristle) about as for chicken salad; season well, put into a dish and pou^' the remnant of the juice in which it was cooked over it. This will jelly when cold, and can then be sliced or set on the table in shape. Nice for tea or lnnch. The knack of making this simple dish is not having too much water; it will not jelly if too weak, or if the water is allowed ta boil away entirely while cooking. MotheiTs Cook Book. CHICKEN POT-PIE. Skin and cut up the fowls
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