Fried Chicken, Maryland Style

Singe and clean, then separate a young chicken weighing about two pounds and a half into pieces at the joints; divide the breast and the back to make with the others about twelve pieces in all; roll these lightly in flour, seasoned with salt and pepper, then in a beaten egg, diluted with two or three table-spoonfuls of milk or water, and then in sifted bread crumbs. Cut half a pound or more of fat salt pork into bits and cook these in an iron frying pan until the fat is well tried out; skim out the scraps of pork. Put the prepared chicken into the hot fat and let cook slowly about one hour, turning the pieces as needed to cook all sides evenly. If the chicken be cooked too fast, it will be dry and too brown. When the chicken is cooked pour off the fat, leaving about three table-spoonfuls in the pan; to this add three tablespoonfuls of flour, a scant half a teaspoonful of salt and a little pepper; stir and cook until frothy, then add one cup and a half of cream, and cook and stir until boiling. Dispose the chicken on a hot serving dish, surround it with corn-and-oyster fritters and bacon rolls. Serve the sauce in a sauce boat.

Fried Chicken, Spanish Fashion

2 Dound chicken ¼ cup of clarified butter 1 onion, sliced 1 clove of garlic, crushed 2 tablespoonfuls of boiled ham in bits

1 cup of canned tomatoes (pulp not liquid) 1 sweet pepper, shredded 1 tablespoonful of parsley, chopped 1 cup of thick brown sauce Salt as needed

Dress the chicken as for broiling, then cut each half transversely into two pieces. Rub the pieces with salt and pepper and set to cook in the hot butter

- if the butter be clarified it will not burn as readily. Cover and let cook slowly until browned on both sides; add butter if needed. Set the chicken into the warming oven. Saute the onion and garlic in the pan without browning; add the ham and after a few moments the tomatoes, pepper, parsley and sauce and stir till boiling. Let the pieces of chicken stand in the sauce to become flavored. Set them on croutons of bread. Put a frill on the leg and wing joints. Serve the sauce, strained or not as desired, in a bowl.

Fried Chicken, Southern Style

Clean and singe a young chicken. Separate into pieces as for a fricassee. Have ready half a cup or more of fat tried out from salt pork or bacon. Dip the pieces of chicken, one by one, in water, then roll in flour, and fry to a golden brown in the hot fat, turning the pieces when brown on one side. When all are fried, pour out all the fat except about two tablespoonfuis, put in two tablespoonfuls of sifted flour, a dash of salt and pepper, and let cook until frothy. Then gradually add a cup of cream, and stir until the sauce boils. Let simmer three or four minutes, and serve in a dish apart.

Chicken Cutlets, Perigueux

Chickens weighing two pounds or two pounds and a half should be used for this dish. A chicken serves two. Remove the skin from the breast and the first joint (next the breast) of the wings. With a sharp knife cut through the flesh along the breast bone, from end to end, and carefully remove the flesh on each side with the first bone of the wing attached. Be careful to keep the flesh whole as possible. This gives two large fillets (pear-shaped pieces of chicken) each with the flesh and bone of part of a wing attached. These are the true chicken cutlets. On the under side of each fillet is a smaller fillet, often detached when the flesh is taken from the bone. Carefully scrape the flesh from the sinew running through the fillets (this will shrink in cooking and spoil the shape), discard this and make five or more incisions across the small fillets; in each of these press a round cut from a thin slice of truffle. One edge of the rounds of truffle may be cut in points. If convenient dip the round side of the slices in white of egg before setting them in place. Press the large fillets into pear shapes in a buttered baking dish, brush over with cold water and set the decorated fillets above. Pour in half a cup of rich broth, a few bits of bacon, salt pork or butter, a little salt and pepper and, if desired, a glass of white wine. Cover with a buttered paper and let cook in a hot oven about fifteen minutes. Dip slices of toast in the broth, and on these dispose the fillets. Put chop frills on the bones. Serve a rich sauce around the fillets or in a boat. Perigueux sauce is always appropriate with this dish.