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Pressed Chicken
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
An easy way of preparing boneless chicken.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 158. The excerpt below is the record exactly as published.
Pressed Chicken. An Easy Way of Preparing Boneless Chicken, — Boil a fowl in as little water as possible till the bones slip out and the gristly portions are soft. Remove the skin, pick the meat apart, and mix the dark and white meats. Re- move the fat, and season the liquor highly with salt and pepper; also with celery salt and lemon juice ^ if you like. Boil down to one cupful
Cook this with the app: pantry check, scaling, and the assistant.