Pressed Chicken(Recipe From The 20'S)

1. 1

   Cut chicken into pieces.

2. 2

   Cover with water and simmer until falls off bone.

3. 3

   When 1/2 done, season highly with salt, pepper, celery salt and 1 onion, stuck with 3 cloves.

4. 4

   When done, remove all skin and bones and shred meat into good size pieces.

5. 5

   Boil the gravy down to one cup.

6. 6

   Moisten the meat and pack in layers in a well buttered mold, arranging slices of eggs on each layer.

7. 7

   Cover with plate and put weight on it.

8. 8

   Serve next day with lettuce.

* Per serving · 4 servings · Values may vary.

No additional tips available.