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Classic
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page 88
1 bunch of parsley,
1 saltspoonful of celery seed.
Wash the chicken and cut it up as for frying; put into a stew-pan, with hot
water enough to cover it, add the celery seed and salt; let it boil gently,
taking off the scum as it rises, until it is tender, which will take about 1
hour; then rub the butter and flour together, put into the stew-pan with the
well-chopped parsley; let it stew 15 minutes; add the yolks of 2 raw eggs; stir
as you would for custard, and boil 5 minutes longer. Serve on a dish with boiled
rice arranged nicely around it. When putting the celery into the stew-pan put it
in a thin piece of muslin.
FRIED CHICKEN
Prepare young chicken and sprinkle with salt and lay on ice 12 hours before
cooking. Cut the chicken in pieces and dredge with flour and drop in hot boiling
lard and butter--equal parts--salt and pepper, and cover tightly and cook rather
slowly--if it cooks too quickly it will burn. Cook both sides to a rich brown.
Remove chicken and make a gravy by adding milk, flour, butter, salt, and pepper.
Cook till thick, and serve in separate bowl.
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Classic
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