Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two chickens boiled tender, chopped not too fine, add the liquor they were boiled in, season with salt' and pepper, add a few tablespoons of rolled cracker; mix all together. Boil four or five eggs hard; put in a mold a layer of chicken and one of sliced egg until the mold is full; press by putting a weight on top. Beef or veal can be prepared the same way.