Pressed or Potted Chicken

Ingredients

• Dress and joint a chicken
• boil in water enough to cover
• season with salt
• season with pepper
• boil the broth down to 1 pt
• add 1 or 2 beaten eggs

Method

1. 1

   Boil the chicken until the meat slips from the bones.

2. 2

   Drain, remove bones, and cut meat into small pieces.

3. 3

   Layer meat and hard-boiled eggs in a mold, pour in broth, and set to cool.

Nutrition per serving

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 111. The excerpt below is the record exactly as published.

Pressed or Potted Chicken Dress and joint a chicken, and boil in water enough to cover, until the meat slips from the bones. Drain off the liquor, remove the bones, and cut the meat in small pieces, but do not chop fine, and season with salt and pepper. Boil the broth down to 1 pt, put a layer of meat in a mold with some slices of hard-boiled eggs, then more chicken and eggs, seasoning to taste, then pour in the broth, and set away to get cold. Another way instead of boiling down, the broth, is to thicken it with bread crumbs, or 1 tablesp clear gelatine dissolved in a little hot water. — [K. S., la. Chicken Fricassee Dress and joint a chicken, and let it simmer slowly, closely covered, in 1 qt hot water, with 2 stalks celery, 1 bay leaf, 1 slice of onion, salt and pepper to taste, and a pinch of curry. When the chicken is tender, remove from the liquid and place on a hot platter. Stir into the liquid 1 beaten egg, V2 cup cream, or 1 tablesp butter, and 1 tablesp flour, and let boil up, then pour over the chicken and serve hot. The platter may be garnished with a border of hot mashed potatoes, and edged with parsley. — [Mrs. E. J. C, Mass. Chicken Soup with Dumplings Dress and cut up a chicken, and put on to boil in plenty of cold water, adding salt to taste. Let boil long and slowly, and about one hour before serving add 1 pt carrots, peeled and sliced fine, and ^^ hour later 1 qt potatoes, peeled and sliced also, an onion, if liked, and ^ hour later dumplings made as follows. Put V2 cup butter in a frying pan and when hot add % cup flour, and let cook about 10 minutes, stirring vigorously, but do not let it brown. Then add some of the chicken broth, a little at a time, to convert the mass into a smooth ball which will free entirely from the pan. Remove from the fire, and when cool add 1 or 2 beaten eggs

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