Chicken, Maryland Style

2 chickens


Salt and pepper


1 cup milk or cream

1/2 cup butter or other mild fat

2 eggs

Clean and disjoint young chickens, leaving the breasts whole. Put the necks and giblets into cold water and simmer to obtain a cup of stock for the gravy. Sprinkle each piece of chicken with salt and pepper, dip in flour, beaten egg and soft crumbs and place in a greased pan. Bake in a hot oven (480° F.) from thirty to forty minutes, basting frequently with one-fourth cup of fat melted in one- fourth cup of hot water.

When the chicken is done, make a gravy from the fat left in the pan, stirring in two tablespoons of flour, one cup of milk or cream and the cup of stock made from the giblets. If you like, add a few button mushrooms. Serve the chicken with the gravy poured around it.

Fried Chicken

No. 1 - Southern Style

2 small chickens Salt and pepper


1/4 cup fat

Cut each chicken into four or six pieces, dip each piece quickly in cold water, then sprinkle with salt and pepper, and roll in plenty of flour. Saute the chicken in a little fat until each piece is brown on both sides, and admits a fork easily. Drain the pieces well and arrange on a warm platter, setting the dish in a hot place to keep the meat from cooling while the gravy is being made, as on page 279.

No. 2 -

Dip the chicken into fritter batter and fry in deep fat (37S°-390° F.) until brown. Transfer to a casserole or baking dish and bake in a moderate oven (250° F.-3 500 F.) for 30-60 minutes. If the chicken is not young, parboiling before cutting will shorten the baking time.

Boiled Chicken

In Winter there is no better way to prepare chickens than to simmer them whole and pour over them oyster or parsley sauce. The chicken should be well secured in a wet cloth that has been generously sprinkled with flour, then plunged into boiling water and simmered (not boiled) gently until the chicken is done. Allow twenty to thirty minutes to each pound of chicken. A large, tough chicken may be made very palatable by preparing it in this way.

Steamed Chicken Or Fowl

1 fowl (about 5 pounds) 1 onion 1 bay-leaf

Salt and pepper Flour

A chicken is more tender than a fowl and is to be preferred for light cooking, but a fat fowl a year or two old has a richer and finer flavor, and if steamed properly, will be perfectly tender. Singe and wash the fowl, draw and dress it as carefully as for roasting and wipe it dry inside and out. Rub it inside and out with salt and pepper, place an onion and a bay-leaf inside and tie the fowl into shape as for roasting.

Then flour a cloth and wrap it about the fowl. Lay the chicken, back downward, in a steamer and allow it to steam continuously for three to four hours, according to its age and size. If properly steamed it will be as good as a roasted chicken. Serve with celery, oyster or parsley sauce. Steamed chicken may subsequently be browned in the oven if desired.