Pressed Chicken A Nice Luncheon Dish Recipe

Boil a chicken, in as little water as possible, till the bones slip out

and the gristly portions are soft. Remove the skin, pick the meat apart,

and mix the dark and white meat. Remove the fat, and season the liquor

highly with salt and pepper; also with celery, salt and lemon juice, if

you desire. Boil down to 1 cup, and mix with the meat. Butter a mould

and decorate the bottom and sides with slices of hard-boiled eggs; also

with thin slices of tongue or ham cut in fancy shapes. Pack the meat in

and set away to cool with a weight on the meat. When ready to serve, dip

mould in warm water and turn out carefully. Garnish with parsley, strips

of lettuce or celery leaves and radishes or beets. The eggs and tongue

can be dispensed with if a plain dish is desired.

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