Steamed Chicken

Ingredients

• two raw chickens
• half a pound of pickled pork
• a cup of sifted bread crumbs
• half a cup of thick sweet cream
• half a cup of butter
• half a can of chopped mushrooms
• a little minced parsley
• salt
• pepper

Method

1. 1

   Grind the meat of two raw chickens and half a pound of pickled pork.

2. 2

   Add a cup of sifted bread crumbs, half a cup of thick sweet cream, half a cup of butter, half a can of chopped mushrooms, minced parsley, salt, and pepper.

3. 3

   Mix thoroughly and put into well greased timbale cups.

4. 4

   Steam for three hours.

As published

This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 6. The excerpt below is the record exactly as published.

Steamed Chicken Hot Rolls Shoestring Potatoes Coffee Vegetable Salad Wafers with Melted Cheese Molded Cherry Jelly with English Walnuts, served with Whipped Cream Sponge Cakes The grape fruit is served in halves with one large strawberry in the center of the fruit. The salmon cro- quettes are molded in pyramidal form, a bit of cress laid on the top, and the mush which has been made the night before is cut in cubes an inch square, dipped in eggs and cracker dust, then dropped in deep fat, the only way to fry mush a delicate brown and preserve its softness. A spoonful of current jelly completes a color scheme. Steamed Chicken. Grind with a food chopper the meat of two raw chickens and half a pound of pickled pork. Add a cup of sifted bread crumbs, half a cup of thick sweet cream, half a cup of butter, half a can of chopped mushrooms, a little minced parsley, salt and pepper

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