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Classic
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page 27
piece of butter, salt, and chopped parsley; take up the chicken on a dish; pour
a little water in the pan to keep the gravy from being too thick; put in the
thickening, stir it, and let it boil a few minutes; then pour it over the
chicken.
Chickens Fried in Batter.
Make a batter of two eggs, a tea-cup of milk, a little salt, and thickened with
flour; have the chickens cut up, washed and seasoned; dip the pieces in the
batter separately, and fry them in hot lard; when brown on both sides, take them
up on a dish, and make a gravy as for fried chickens.
Lard fries much nicer than butter, which is apt to burn.
Chickens in Paste.
Make a crust as for pies, and roll it out in cakes, large enough to cover a
chicken. The chickens should be very nicely picked and washed, and the inside
wiped dry; put in each a small lump of butter, a little salt, pepper, and
parsley; have the pot boiling, close the chickens in the dough, pin them up in
separate cloths, and boil them three-quarters of an hour; dish them, and pour
drawn butter over.
Pigeons can be cooked in the same manner.
To Fricassee Chickens.
Cut up the chickens, and put them in a pot with just water enough to cover them;
let it boil half an hour; have ready some thickening made of milk, flour, and
butter, seasoned with parsley, thyme, pepper, and salt; let it boil a few
minutes longer, and when it is dished, grate a little nutmeg over, if you like
it. This is one of the easiest, cheapest and best ways of cooking chickens.
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