Pressed Chicken
Ingredients
Directions
Dress and cook the chicken and chicken feet together.
This will help create a jelly-like consistency in the cooking liquid.
Omit the eggs.
Add a handful of finely rolled cracker crumbs and mix thoroughly with the chicken.
Turn out from the mold and serve in slices.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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