| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Entreé, Fowl & game, To post |
8 |
Servings |
INGREDIENTS
| 2 |
|
Whole Chicken Breasts |
| 4 |
|
Chicken Legs And Thighs |
| 3 |
|
Stalks Celery |
| 2 |
|
Carrots |
| 4 |
|
Chicken Bouillon Cubes |
| 3 |
sl |
Hard Dry Toast |
| 1/4 |
c |
Water |
| 1 |
tb |
Flour |
INSTRUCTIONS
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
Recipe by: Miss Virginia Kelly Posted to MC-Recipe Digest V1 #689 by Bill
Spalding <billspa@icanect.net> on Jul 25, 1997
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