Roast Chicken With Mushrooms And Bread Sauce

Young chickens drawn, singed, washed, trussed with slices of bacon tied over the breast, roasted and basted, and when nearly done the bacon removed and the breast browned; served with bread sauce at one end of the dish, sauteed mushrooms in sauce as a border, also a garnish of fresh crisp watercress.

Maryland Style Chickens

Spring chickens singed, split down the back, the breast bone and back bone removed, left in halves for restaurant, and the leg and breast separated for hotel orders, making four portions of each chicken; seasoned with salt and pepper, dipped in beaten eggs, then fresh bread crumbs, arranged in baking pan with slices of bacon, brushed with melted butter, roasted and basted with the bacon fat till done; served, the chicken resting on a corn fritter, flanked with two slices of the bacon, and a ladle of Bechamel sauce poured around.

Boiled Chicken With Salt Pork, Parsley Sauce

Small chickens about two pounds each in weight, singed, drawn, washed and put to boil with a piece of salt pork, an onion stuck with cloves, carrot and celery; when tender, taken up, the breasts and legs carefully removed, backbone and trimmings thrown back into the stock, the joints kept hot in white stock, the sauce made of the liquor they were boiled in; served, a breast or leg and under breast flanked with a slice of the pork, and the sauce poured around.

Fried Chicken In Batter, Tomato Sauce

Spring chickens blanched whole, then separated (not cut) into four joints, steeped for an hour in a mixture of chopped parsley, salt, pepper, minced shallots, lemon juice and olive oil, then taken up and wiped, dipped into a batter, fried in hot fat; served with tomato sauce poured around.

Haricot Of Chicken With Vegetables

Chickens singed,drawn and washed, then boiled whole with carrots, turnips and onions; when nearly done taken up and cut into joints, seasoned with salt and pepper, rolled in flour, fried a golden brown with butter, placed into a sautoir, brown sauce made of the stock they were boiled in, strained over the fried chicken, simmered till tender, the cooked vegetables cut into large dice, mixed with cooked green peas, moistened with gravy and kept hot in it; served, the chicken in sauce surrounded with the vegetables.

Braised Chicken With Macaroni

Old fowls singed, drawn, washed and wiped, then steamed for an hour, taken up, cut into joints, placed in a sautoir with vegetables and spices, moistened with Madeira sauce, lid put on, sautoir placed in hot oven and the chicken braised till tender, then taken up into another sautoir and the braise strained over them; macaroni in inch lengths boiled in stock with an onion; when done, drained, sprinkled with Parmesan cheese and chopped parsley; served, the chicken in sauce surrounded with the macaroni.

Hunter's Style Broiled Chicken

Spring chickens singed, split down the back, backbone and breastbone removed, steeped for an hour in a mixture of olive oil, minced onions, chopped parsley, salt, pepper and lemon juice, taken up, rolled in fresh breadcrumbs, broiled well done; served with sauce Chasseur poured around, and garnished with lemon and parsley.