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Chicken Panada

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Cut
  2. Salt
  3. White meat
  4. a quart of water
  5. Nutmeg

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Boil till about three parts ready, in a quart of water;
  2. take oft' the skin, cut the white meat oft’ when cold, and put into a marble mortar;
  3. pound it to a paste with a little of the water it was boiled in, season with a little salt, a grate of nutmeg, and the least bit of lemon-peel.
  4. Boil gently for a few minutes to the consistency you like : it should be such as you can drink, though tolerably thick.
  5. This couveys great nourishment in small compass.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Chef's knife
  • Grater
  • Vegetable peeler