Pressed Chicken

Ingredients

• 1 hen—5 pounds (seasoned with salt and pepper)
• 1/4 cup mayonnaise
• 1 1/2 cups chicken broth
• 2 cups finely cut celery
• 4 hard cooked eggs
• 6 tablespoons India relish
• 4 tablespoons plain gelatin
• Juice of 1 large lemon

Method

1. 1

   Dissolve 4 envelopes, or tablespoons, of plain gelatin in 1/4 of the broth and add the other half hot.

2. 2

   Mix all ingredients well with the diced chicken and pour into well oiled large glasses.

3. 3

   Allow to stand overnight.

4. 4

   Turn out and cut in desired thickness rounds, serve on lettuce with a bit of extra mayonnaise to which chopped olives (optional) have been added.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 53. The excerpt below is the record exactly as published.

PRESSED CHICKEN 1 hen—5 pounds (seasoned 144 cups mayonnaise with salt and pepper) 1% cups chicken broth 2 cups finely cut celery Juice of % large lemon 4 hard cooked eggs 4 tablespoons plain gelatin 6 tablespoons India relish (4 envelopes) Dissolve 4 envelopes, or tablespoons, of plain gelatin in 14 of the broth and add the other half hot. Mix all ingredients well with the diced chicken and pour into well oiled large glasses. Allow to stand over night. Turn out and cut in desired thickness rounds, serve on lettuce with a bit of extra mayonnaise to which chopped olives (optional) have been added. ETHEL D. TOMLINSON (Mrs. S. Halsted) BING CHERRY SALAD 1 14-ounce can Bing cherries 1 package cherry Jello (seeded) 1 cup of juice plus 1 cup of ¥Y2 cup almonds or chopped boiling water to dissolve nuts Jello Dissolve Jello. Add drained cherries, nuts and flavoring.. Makes 14 individual molds. SUE S. PARKER JEANETTE WILSON (Mrs. E. Clark) CHERRY SALAD 1 can red pie cherries 2 oranges (juice and pulp of 1 cup sugar both and grated rind of one) 1 package cherry Jello 1 small can crushed pineapple 1 envelope plain gelatin ¥Y2 cup broken pecans VY. cup cold water Bring cherries and sugar to boiling point. Add Jello to hot mixture. Dissolve gelatin in cold water. Pour hot Jello mixture over gelatin and cool. Then add juice and pulp of 2 oranges and grated rind of one. Lastly add 1 small can crushed pineapple and % cup broken pecans. MAy TOMLINSON (Mrs. C. F.) 142 SALADS AND DRESSINGS PRESSED CHICKEN 4 pound chicken 1 tablespoon gelatin 1 cup chopped green olives 4 tablespoons cold water 3 chopped pimentos 2 cups boiling broth 1 cup finely chopped celery Cover a four pound chicken with cold water. When about half done, add‘salt and pepper. Boil until meat falls from bone. Remove chicken from broth and when cool free it from skin and bones. Return skin and bones to broth and cook % hour longer. Chop meat fairly fine and mix with 1 cup chopped green olives (stuffed ones may be used if you do not wish to use pimentos), 3 chopped pimentos, and 4 cup finely chopped celery. Season well. Soak 1 tablespoon gelatin in 4 tablespoons cold water for 5 minutes. Then add 2 cups boiling broth, strained and fat removed. When gelatin is dissolved, combine with other ingredients and place in a wet mold or pan. Slice to serve. JUDY CONRAD HAWORTH (Mrs. H. S., Jr.) LIME SALAD 1 package lime Jello 14 cup mayonnaise

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