Fried Chicken

Take young chicken; cut into small pieces; put in a pan with cup of warm water; season with salt and pepper; stew until tender, and it absorbs the broth. Put in with chicken, three tablespoonfuls of olive oil, or clarified butter and lard, and fry.

Fried Chicken

Take a chicken (young), cut up, dredge with flour on both sides, and pepper and salt. Put into a fry-pan, containing about 3 tablespoons of hot butter. Let it sear over a little on both sides, then add considerable water - a large cupful or more. Cover closely and set on back of stove and let it simmer slowly, turning before done. Manage to have it golden brown on both sides when cooked. A little more water may have to be added. Serve with a rich, light brown gravy, poured over the chicken, and made by putting water into pan, thickening with little flour, and seasoning with pepper, salt and a little cream. This is delicious if cooked carefully and takes from 3/4 to l 1/4 hours to cook chicken, according to age of bird.

Cold Roast Chicken

Prepare full-grown chicken. Butter a paper and wrap closely around it. Set on wire stand in baking pan with a little water. Bake 2 hours. Remove paper and let chicken brown. Remove from pan and set aside to cool.