Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a quart of light
- two young chickens
- two chickens until tender
- 3 hard-boiled eggs
- butter about the size of an egg
- pepper
- salt
- lemon juice
- black pepper
Directions
Mrs. R. C. McKinney. Extra Good for a Small Dinner.
Roast a capon or a good-sized, tender roasting chicken a little underdone; then slice the breast and legs without sepa- rating the meat from the bones; sprinkle the open parts with moist paprika, and as the slices are folded back place thin slivers of Virginia ham or any other good brand between the cuts until brought back as nearly as possible to its original form ; then put a quart of light, cream into a casserole dish, place the capon in there, sprinkle thoroughly with bread crumbs, cover, and place in hot oven for 15 minutes, and serve hot.
PRESSED CHICKEN No. 1.
Mrs. G. A. Rentschler.
Put chicken into a saucepan with very little water, and boil until the bones slip out and the gristly parts are quite soft. Take off the skin and pull the meat to pieces, mixing the dark- colored and white meat together. Skim the fat off the liquor and season with a little pepper, salt, lemon juice, and celery salt, and reduce to half a pint; then mix it with the meat. But- ter a mold and decorate the bottom and sides with hard-boiled eggs cut in slices, and fancy-shaped pieces of tongue or ham. Pack the meat in tightly, put a weight on top, and let it remain in a cold place until wanted. Turn this out and garnish with parsley, lettuce leaves, celery branches, radishes, or beet-roots cut into various shapes.
PRESSED CHICKEN No. 2.
Mrs. Sheridan Watson Bell.
Cut up two young chickens ; season with salt, black pepper, and butter about the size of an egg', stew slowly until the meat will drop from the bones; chop meat fine and add the liquor
Meats. 69
and press in a mold. It is delicious sliced thin for picnic or luncheon sandwiches.
PRESSED CHICKEN No. 3.
Mrs. Sheridan Watson Bell.
Boil two chickens until tender; remove the skin, the bone, and chop, but not too fine; cut into pieces 3 hard-boiled eggs, with salt and pepper to taste; dissolve teaspoon of gelatine in a little of the liquor in which chickens were boiled, and mix with the chicken and the eggs. Put into a mold and press.