Boiled Chicken

Take a young lull grown yellow legged chicken and after it has been dressed and washed in cold water dry it off with a linen cloth, take one quarter of a pound of fat pickled pork, trim off the outside edges, wash it in warm water and put it inside the chicken, then tie the legs fast to the body, turn the wings behind and tie them, then put the chicken into a large saucepan with cold water enough to cover it, and when it begins to boil skim it, then set it where it will boil slowly one hour. If the water boils down too low replenish with boiling-water. Serve with oyster or egg sauce.

Chicken Fricassee

Select a young full grown chicken and after it is dressed, cut up and washed, put it into a stew pan with cold water enough to cover it and just before it begins to boil, skim it. Peel four celery roots, slice them thin, wash them and put them in with the chicken, then put in one tablespoonful of fresh butter, and when the chicken has cooked one hour put in two tablespoonfuls of green parsley leaves cut up fine, one teaspoonful of salt and a quarter of a teaspoonful of pepper. Now mix one table-spoonful of fresh butter with one heaped table-spoonful of flour and stir it in with the chicken. Let it simmer slowly fifteen minutes then put in two dozen fresh oysters and as soon as it begins to boil again take it off the fire and lift.

Chicken Fricassee

After the chicken has been dressed, cut up and washed, put it into a stew pan with cold water enough to cover it and just before it begins to boil skim it; then take three quarters of a pound of pickled pork, trim off all the outside that is not fresh cut, wash it, cut it in slices and put it in with the chicken; then put in six bay leaves and two blades of mace the size of a five cent piece. When the chicken has cooked one hour, or until it begins to be tender, add one quarter of a teaspoonful of pepper and salt if required, then roll out some pastry dough a quarter of an inch thick, cut it in squares, put it in with the chicken and cook it slowly thirty minutes. Remove the bay leaves and mace before sending it to table.

Chicken Pie

A young chicken that is not quite fully grown is the best for a chicken pie. After it has been cut up by the joints split the back in three pieces, cut out the wish bone piece and split the breast in two, wash it in cold water and put it into a stew pan with just cold water enough to cover it. Just before it begins to boil skim it, then put in one tablespoon-ful of chopped parsley leaves, one blade of mace the size of a five cent piece, half a grated lemon peel, two tablespoonfuls of fresh butter with two teaspoonfuls of flour mixed in it, one teaspoonful of salt and a pinch of pepper. Cover the kettle and cook it until tender, then take the chicken out and boil the water down to half a pint and then strain it through a gravy strainer or wire sieve. Roll out some pastry one fourth of an inch thick and cut it in squares. Line a deep well buttered dish with some of the pastry and then put in a layer of chicken cut side up and a layer of pastry squares, with two large spoonfuls of the broth, then another layer, and so on, finishing with the chicken and broth. Cover with pastry and cut a few slits in it with a sharp knife, put it in the oven and bake thirty minutes.

Cooked Whole Spring Chickens

Yellow legged chickens are the best and the best way to cook them is in a dutch oven with a cover to it and in the following manner: After they are picked and dressed light a paper and singe them. Wash them in cold water, dry them off, salt and pepper them with one teaspoonful of salt and a pinch of pepper to each chicken. Dredge them well with flour. Put one tablespoonful of fresh butter with one of fresh lard into the dutch oven, and when it is hot enough to brown put in the chickens. Brown them on both sides. Put in from time to time a kitchen spoonful of hot water and baste them every fifteen minutes. Let them cook slowly and keep the oven covered. The steam makes them tender and juicy. If the chickens are full grown cook them one hour, if not full grown three quarters of an hour. After the chickens are lifted put half a pint of boiling water in the gravy. Let it boil a few minutes, stir it up well from the bottom and lift.