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Pressed Chicken

Put a chicken into a saucepan with a very little water and boil until the bones slip out and the gristly parts are quite soft. Take off the skin and pull the meat to pieces, mixing the dark-colored and white meat together. Skim the fat off the liquor and season with a little pepper, salt, lemon-juice and celery salt, and reduce to half a pint, then mix it in with the meat. Butter a mould and decorate the bottom and sides with hard-boiled eggs cut in slices and small fancy-shaped pieces of tongue or ham; pack the meat in tightly, put a weight on the top and let it remain in a cold place until wanted. Turn them out and garnish with parsley, lettuce leaves, celery branches, radishes or beet-roots cut into various shapes.