PRESSED CHICKEN
This was one of the things Margaret liked to make for Sunday-night supper. Have a good-sized chicken cut up. Put it in a saucepan and cover with cold water, and cook very slowly and gently, till the meat falls off the bones. When it begins to grow tender, put in a half-teaspoonful of salt. Take it out, and cut it up in nice, even pieces, and put all the bones back into the saucepan, and let them cook till there is only about a pint and half of broth. Add a little more salt, and a sprinkling of pepper, and strain this through a jelly bag. Mix it with the chicken, and put them both into a mould, and when cold put it on ice over night. After it has stood for an hour, put a weight on it, to make it firm. Slice with a very sharp knife, and put on a dish with parsley all round. This is a nice luncheon dish for a summer day, as well as a supper dish.
When you have bits of cold meat which you cannot slice, and yet which you wish to serve in some nice way, make this recipe, which sounds difficult, but is really easy and very nice: