Name: Potted Chicken
Cuisine: American
Ingredients: 1 cold roast fowl; 1 quarter of a pound of butter; 1 teaspoonful of pounded mace; 1 small nutmeg; 1 perfectly smooth paste; 1 quarter of an inch in thickness; 2 or three slices of ham minced and pounded with the above will be an improvement; 1 dry place; 1 luncheon or breakfast dish; 1 piece of soda as large as a bean

Original Recipe

Strip the meat from the bones of a cold roast fowl; to every pound of meat allow a quarter of a pound of butter, salt and cayenne pepper to taste; one teaspoonful of pounded mace, half a small nutmeg. Cut the meat into small pieces, pound it well with the butter, sprinkle in the spices gradually and keep pounding until reduced to a perfectly smooth paste. Pack it into small jars and cover with clarified butter, about a quarter of an inch in thickness. Two or three slices of ham minced and pounded with the above will be an improvement. Keep in a dry place. A luncheon or breakfast dish. Old fowls can be made very tender by putting into them, while boiling, a piece of soda as large as a bean.

1

Strip the meat from the bones of a cold roast fowl; to every pound of meat allow a quarter of a pound of butter, salt and cayenne pepper to taste; one teaspoonful of pounded mace, half a small nutmeg.
2

Cut the meat into small pieces, pound it well with the butter, sprinkle in the spices gradually and keep pounding until reduced to a perfectly smooth paste.
3

Pack it into small jars and cover with clarified butter, about a quarter of an inch in thickness.
4

Two or three slices of ham minced and pounded with the above will be an improvement.
5

Keep in a dry place.
6

A luncheon or breakfast dish.
7

Old fowls can be made very tender by putting into them, while boiling, a piece of soda as large as a bean.

Original Recipe

Ingredients

Instructions