Recipe - Pressed Chicken

2 Whole Chicken Breasts
4 Chicken Legs And Thighs
3 Stalks Celery
2 Carrots
4 Chicken Bouillon Cubes
3 sl Hard Dry Toast
One fourth cup Water
1 tablespoon Flour

Stew chicken, vegetables, and bouillon until done and almost dry. Remove
chicken and bone it. Grind chicken, vegetables and toast in food grinder.
Mix One fourth cup water and flour to make a chicken gravy with residue from
stewing chicken. Mix with ground chicken until moist. Pat into a loaf dish
and press down firm and solid. Place in refrigerator. Slice when cold and
serve.

Serves 8

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

Recipe by: Miss Virginia Kelly Posted to MCRecipe Digest V1 #689 by Bill
Spalding billspa@icanect.net on Jul 25, 1997