A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Keep the cleaned meat covered from the air until ready for use to maintain freshness.
Preserved exactly as written in the original source
Remove from the bones all the meat of either cold roast or boiled fowls
Clean it from the skin, and keep covered from the air until ready for use
Boil the bones and skin with three-fourths of a pint of water
Modern guidance to help you succeed with this vintage recipe
Boiling bones and skin extracts collagen and gelatin, creating a rich, naturally thickened sauce that binds the minced meat. The gelatin adds body and a silky mouthfeel while concentrating the poultry's savory flavors. Keeping the meat covered prevents surface oxidation and moisture loss, which would cause discoloration and dry out the protein fibers.
The picked meat can be prepared up to 1 day ahead and stored covered in the refrigerator. The bone broth can be made up to 2 days in advance and refrigerated; the fat will solidify on top and can be easily removed before reheating and combining with the meat.
Store the finished dish in an airtight container in the refrigerator for up to 3 days. The mixture will gel when cold due to the natural collagen. Reheat gently in a skillet over medium-low heat, adding a tablespoon of water or broth if needed to loosen the consistency before serving on toast.
AI-generated tips from Chef Cecil's culinary database
The picked meat can be prepared up to 1 day ahead and stored covered in the refrigerator. The bone broth can be made up to 2 days in advance and refrigerated; the fat will solidify on top and can be easily removed before reheating and combining with the meat.
Store the finished dish in an airtight container in the refrigerator for up to 3 days. The mixture will gel when cold due to the natural collagen. Reheat gently in a skillet over medium-low heat, adding a tablespoon of water or broth if needed to loosen the consistency before serving on toast.
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