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Peas -n- Carrots

Pressed Chicken

Pressed Chicken

This was one of the things Margaret liked to make for Sunday night supper.

Have a good-sized chicken cut up, and wipe each piece with a clean, damp cloth. Put them in a kettle or deep saucepan and cover with cold water, and cook very slowly and gently, covered, till the meat falls off the bones.

When it begins to grow tender, put in a half teaspoonful of salt.

Take it out, and cut it up in nice, even pieces, and put all the bones back into the kettle, and let them cook till there is only about a pint and a half of broth.

Add a little more salt, and a sprinkling of pepper, and strain this through a jelly bag.

Mix it with the chicken, and put them both into a bread tin, and when cold put on ice over night. After it has stood for an hour, put a weight on it, to make it firm.

Slice with a very sharp knife, and put on a platter with parsley all around. This is a nice luncheon dish for a summer day, as well as a supper dish.













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A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches

Main Dishes

Panned Oysters
Scalloped Oysters
Pigs in Blankets
Creamed Fish
Creamed Lobster
Creamed Salmon
Scalloped Lobster or Salmon
Crab Meat in Shells
Creamed Chicken or Turkey
Scalloped Eggs
Eggs in Double Cream
Creamed Eggs in Toast
Devilled Eggs
Eggs in Beds
Shepherd's Pie
Chicken Hash
Broiled Sardines
Cheese Fondu
Easy Welsh Rarebit
Scalloped Cheese
Veal Loaf
Pressed Chicken
Meat Soufflé
Cold Meats
Sliced Meat with Gravy