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Classic
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page 66
FOWLS AND GAME
BOILED CHICKEN
After the chickens are cleaned and trussed fold them in a nice white cloth, put
them in a large stew-pan and cover them with boiling water; boil them gently,
and skim carefully as long as any scum rises; let them simmer slowly as that
will make them plump and white, while fast boiling will make them dark and lose
flavor. When done lay them on a hot dish, and pour celery, oyster, or egg sauce
over them. Serve some also in a boat, as it keeps hot longer than when poured
over the fowls. Boiled tongue or ham should be served with boiled chicken. If
the chicken is not very tough, an hour or an hour and a quarter is sufficient to
boil it.
COUNTRY FRIED CHICKENS
Take a young, fat chicken, cut it up, pepper and salt it, dredge it over with
flour, and set it by while you mix a cup of lard, and some slices of fat bacon
in a frying pan. Let the lard get very hot, then drop in a few pieces of the
chicken, always allowing room in the pan for each piece to be turned without
crowding. As fast as you fry the pieces, put them on a dish over hot water to
keep the heat in them while you make the gravy. Pour off some of the grease the
chicken was fried in, and then dredge into the fryingpan some flour, let this
brown nicely and then pour into it a cup of sweet milk, little at a time; let it
froth up, and then place your
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