Recipe For Cooking Pressed Chicken Or Veal

Pressed Chicken

Cover a young fowl, cut in joints, with boiling water, and let simmer until tender together with a few slices of carrot, half an onion, and a stalk of celery. Remove the skin and bones, and return them with broth to the fire, and let simmer until reduced to about one cup; strain and set aside. When the flesh is nearly cold, cut into tiny cubes, or chop fine; remove the fat from the broth, reheat, and stir the chicken into it, adding salt and pepper and other seasoning, if desired. Decorate a mould with "hardboiled" eggs cut in slices; in this pack the hot chicken, cover with a buttered paper bearing a weight, and let stand until cold and set. Use a knuckle of veal in the same manner as the chicken. Serve, sliced thin, with salad. Good with potato or tomato salad.