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Classic
Cook Books
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page 75
TO BOIL YOUNG CHICKENS.
PUT the chickens in scalding water; as soon as the feathers will slip off, take
them out, or it will make the skin hard and break: when you have drawn them, lay
them in skimmed milk for two hours, then truss and dust them well with flour,
put them in cold water, cover them close, set them over a very slow fire, take
off the scum, let them boil slowly for five or six minutes, take them off the
fire, keep them closely covered in the water for half an hour, it will stew them
enough; when you are going to dish them, set them over the fire to make them
hot, drain them, and pour over white sauce made the same way as for the boiled
fowls.
TO ROAST YOUNG CHICKENS.
WHEN you kill young chickens, pluck them very carefully, truss and put them down
to a good fire, dredge and baste them with lard; they will take a quarter of an
hour in roasting; froth them up, lay them on the dish, pour butter and parsley
on, and serve them up hot.
FRIED CHICKENS.
CUT them up as for the fricassee, dredge them well with flour, sprinkle them
with salt, put them into a good quantity of boiling lard, and fry them a light
brown; fry small pieces of mush and a quantity of parsley nicely picked, to be
served in the dish with the chickens; take half a pint of rich milk, add to it a
small bit of butter, with pepper, salt, and chopped
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Classic
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