Pressed Chicken

Ingredients

• a fowl
• two eggs
• salt and pepper

Method

1. 1

   Cook the fowl in just enough water to prevent burning until the meat loosens from the bones.

2. 2

   Cool, pick the meat, mix light and dark meat, add sliced eggs, and moisten with reduced cooking liquid.

3. 3

   Press in a mold and chill.

4. 4

   Serve on a platter.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 73. The excerpt below is the record exactly as published.

PRESSED CHICKEN Cook a fowl in just water enough to keep it from burn- ing until the meat loosens from the bones. After it has cooled pick it to pieces and mix the light and dark meat. Boil till hard two eggs, slice thin and add to the picked-up chicken. Boil down the water in which the chicken was cooked till it fills a small teacup. Add a little butter, pepper and salt. Mix all with the picked-up chicken, put in a mold or bowl, put on a weight to press, and set in a cool place. When time to serve, tip the chicken on a platter. CHICKEN WITH RED PEPPERS This is a Spanish receipt. It is good for using up left-over chicken. Boil three large red peppers until tender. Take out and throw away the seeds in which lie the strength of the peppers, add an onion, and chop fine with the peppers. 132 THE HOME COOK BOOK Mix two teaspoons of flour with two of butter, thin with half a cup or a small cup of milk. Bring to boil together with the minced peppers and add a cup of chicken chopped fine. Serve hot. REMNANTS OF COLD CHICKEN Cut the meat in small pieces as if for a salad. Rub a tablespoon of flour in a tablespoon of butter, add a table- spoon of minced onion and the same amount of parsley or minced celery, and stir all into a cup and a half of new milk heated in a double-boiler. When the milk thickens salt and pepper

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