The Blue Grass Cook Book

page 85

Fowl

BAKED CHICKEN
Prepare young grown chicken 12 hours or more before using. Place the chicken
flat in the pan. Add 1 pint water and cook till tender. Baste often with butter.
Then make a dressing of butter, salt, pepper, a little onion and bread-crumbs
and put around the chicken. Cook till chicken and dressing are a rich brown.

BROILED CHICKEN
Prepare young chicken, split on the back, sprinkle with salt, and lay on ice 12
hours or longer before it is cooked. Have broiling-irons very hot. Spread a
spoon of butter on the chicken, add salt and pepper, and lay on the broiler with
the breast next the fire. Cover and put a weight on top--the old-fashioned way
was to put a flat-iron on top.

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