Potted Chicken or Fowl

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

For the potted chicken

The remains of cold roast chicken ↝ Chicken, chicken roll, roasted [Chicken, whole pieces]
to every lb. of meat allow 1/4 lb. of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
salt to taste ↝ Salt, table, iodized [Spices and Herbs]
cayenne to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
1 teaspoonful of pounded mace ↝ Spices, mace, ground [Spices and Herbs]
1/4 small nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

For covering

clarified butter, about 1/4 inch in thickness ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]

Optional improvement

2 or 3 slices of ham, minced and pounded with the above ingredients ↝ Ham [Cold cuts and cured meats]

Instructions (5)

Strip the meat from the bones of cold roast fowl; when it is freed from gristle and skin, weigh it, and, to every lb. of meat, allow the above proportion of butter, seasoning, and spices.
Cut the meat into small pieces, pound it well with the fresh butter, sprinkle in the spices gradually, and keep pounding until reduced to a perfectly smooth paste.
Put it into potting-pots for use, and cover it with clarified butter, about 1/4 inch in thickness, and, if to be kept for some time, tie over a bladder.
2 or 3 slices of ham, minced and pounded with the above ingredients, will be found an improvement.
It should be kept in a dry place.

Original Text

POTTED CHICKEN OR FOWL (a Luncheon or Breakfast Dish).

930. INGREDIENTS.—The remains of cold roast chicken; to every lb. of meat allow 1/4 lb. of fresh butter, salt and cayenne to taste, 1 teaspoonful of pounded mace, 1/4 small nutmeg.

Mode.—Strip the meat from the bones of cold roast fowl; when it is freed from gristle and skin, weigh it, and, to every lb. of meat, allow the above proportion of butter, seasoning, and spices. Cut the meat into small pieces, pound it well with the fresh butter, sprinkle in the spices gradually, and keep pounding until reduced to a perfectly smooth paste. Put it into potting-pots for use, and cover it with clarified butter, about 1/4 inch in thickness, and, if to be kept for some time, tie over a bladder: 2 or 3 slices of ham, minced and pounded with the above ingredients, will be found an improvement. It should be kept in a dry place.

Seasonable at any time.

FEEDING AND COOPING THE CHICKS.—When all the chicks are hatched, they should be placed along with the mother under a coop in a warm dry spot. If two hens happen to have their broods at the same time, their respective chicks should be carefully kept separate; as, if they get mixed, and so go under the wrong coop, the hens will probably maim and destroy those who have mistaken their dwelling. After being kept snug beneath the coop for a week (the coop should be placed under cover at nightfall), the chicks may be turned loose for an hour or so in the warmest part of the day. They should be gradually weaned from the soaked bread and chopped egg, instead of which grits or boiled barley should be given; in 8 or 10 days their stomachs will be strong enough to receive bruised barley, and at the end of 3 weeks, if your chicks be healthy, they will be able to take care of themselves. It will be well, however, to keep your eye on them a week or so longer, as the elder chickens may drive them from their food. Great care should be taken that the very young chicks do not run about the wet ground or on damp grass, as this is the most prominent and fatal cause of disease. While under the coop with their mother, a shallow pan or plate of water should be supplied to the chicks, as in a deeper vessel they are liable to drench themselves and take cold, or possibly to get drowned.

Notes

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