Pressed Chicken (1894)

Pressed chicken

Submitted by Mrs. M.F.S.

Stew slowly two chickens, cook until the meat drops from the bones. When cool enough remove bones, chop fine, boil liquor down to a cupful, add to it butter the size of an egg, one teaspoon of pepper, salt to taste. Pour this over meat, stir well. Place a plate containing a weight over it, let stand over night, when it will be ready to slice.

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