Pressed Chicken

Ingredients

• nice plump chickens
• a head of celery
• a lump of butter the size of an egg
• half a box of gelatine
• salt to taste
• pepper to taste

Method

1. 1

   Boil the chicken until tender, remove skin and bones, and finely pick the meat.

2. 2

   Mix with celery, season, and pour reduced cooking liquor mixed with butter and gelatine over the chicken.

3. 3

   Press into a dish and refrigerate until set, then slice and garnish.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 36. The excerpt below is the record exactly as published.

Pressed Chicken. Boil nice plump chickens until tender; take off the skin, and pick the meat off the bones; pick the meat up fine (do not chop) season with salt and pepper, and add a head of celery, cut fine; mix all well to- gether. Boil the liquor in which the chicken was cooked down to less than a quart, add a lump of butter the size of an ^gg, half a box of gelatine, salt and pepper to taste; pour over the chicken, mix all together, put in an earthen dish, cover with a plate, put a weight on top and set away. When cold, cut in slices, and garnish with parsley. Boiled FoTvl and Rice. Take i fowl, mutton broth, 2 onions, 2 small blades of pounded mace, pepper and salt to taste

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