*  Exported from  MasterCook II  *

                             Pressed Chicken

Recipe By     : Miss Virginia Kelly
Serving Size  : 8    Preparation Time :0:00
Categories    : Entree                           Fowl & Game
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  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Whole         Chicken Breasts
   4                    Chicken Legs And Thighs
   3      Stalks        Celery
   2                    Carrots
   4                    Chicken Bouillon Cubes
   3      Slices        Hard Dry Toast
     1/4  C             Water
   1      Tbsp          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 1/4 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

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