Recipe: Pickled Chicken

Boil four CHICKENs till tender enough for meat to fall from bones; put meat in a stone jar and pour over it three pints of cold, good cider vinegar and a pint and a half of the water in which the CHICKENs were boiled; add spices if preferred, and it will be ready for use in two days. This is a popular Sunday evening dish; it is good for luncheon at any time.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)