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Pressed Chicken

Clean and singe the chicken, and cut it in pieces as for a fricassee. Place it in a kettle with a little water, cover closely, and boil very gently until the meat will fall from the bones. Lift the meat from the kettle with a skimmer, and, separating the white meat from the dark, scrape all the meat from the bones, leaving out the skin pieces. Season with salt and pepper. Place the meat in the dish it is to be pressed in, laying the white and dark meat in alternate layers, as far as possible, and adding from time to time a little of the broth from the kettle, to moisten all well. When all the meat is in the dish lay a plate on top of it, place a heavy weight upon the plate, and set away in a cool place. This makes a pretty dish for luncheon, the meat being sliced for serving and garnished with parsley.

CAPON-Capons are easily distinguishable in the markets because of head, tail and wing feathers being left intact. They are large and plump having been especially fatted for the table. They bring high prices and are considered luxuries. They are prepared for cooking the same as chickens. If stuffed, choose a delicate flavoring as oysters or chestnuts.

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