Pressed Chicken ~ 1800

Cut chicken into pieces for stewing. Plce in a kettle and put on enough cold water to cover. Skim as the scum rises. Let boil until the chicken is tender enough to drop from the bones. Skim out. If the water has not boiled away to the amount of 1 teacup, boil it so. Free chicken from bone and gristle, pick fine. Season with salt and pepper and butter the size of an egg. If the chicken is very fat, skim off most of the oil. Stir in liquor and mix well. Hav ready two tin tubes 3" diameter and 8" long, together with two hard wood polished sticks risght size to slip easily though tubes. Pack the chicken in tubes, stand on a plate, place the sticked in top, and place on them a light weight. When very cold take out and slice about 1/2 inches thick. Serve with devilled eggs.