Roast Chickens

Prepare the chickens by singeing, drawing and washing very clean in several waters, grate a little over a pint of bread crumbs for each chicken, season with pepper and salt, a teaspoonful of sweet marjoram, and half a one of sweet basil, an onion chopped very fine, and a bunch of parsley the same; melt three ounces of butter, and pour over, mix thoroughly, beat an egg and mix it well through, fill the chickens, truss them the same as turkey, season with pepper and salt, and dust with flour, lay them across a dripping-pan, with a little water around them, roast in a hot oven, allowing an hour and a half if large, and less time if very young; baste them frequently; for the gravy, put in a stew-pan, the ends of the neck, the gizzards and hearts, an onion cut in half, pepper and salt, and cover with cold water, simmer for three hours at least; put them on the fire as soon as the poultry is drawn, and let them cook all the time the fowls are preparing; when done, chop the gizzards and put them back; rub the livers to a paste with the yolk of a hard-boiled egg and a heaping tablespoon of flour, moistening with the fat part of the broth the giblets were cooked in, or a little from the dripping-pan; stir to a smooth paste, and add it to the contents of the stew-pan; give a boil up, and when the chickens are dished, pour all in the dripping-pan, stir round, boil up and serve; put a few spoonsful over the fowls, the remainder in a gravy-boat.

Boiled Chickens

Prepare and fill them the same as boiled turkey, and serve inthe same way. If there are oysters in the filling, serve with drawn butter made with a little of the broth, butter the size of an egg and a tablespoonful of chopped parsley, and the same of flour. If you omit the oysters in the filling, serve with oyster-sauce. Egg-sauce is also a nice accompaniment for boiled fowls

A Brown Fricassee Of Chicken

Singe, wash and draw the chicktiis, and carve them neatly into eleven pieces - the wings (2), the legs (4), the breast divided across the middle (2), the side-bones one, with the back (2), and the neck and ribs (1); wash very clean and lay in the bottom of a frying-pan, with a very little water around them, having first seasoned them with pepper and salt; simmer slowly for half an hour, turning them frequently, and keeping just enough water to them to prevent their burning; when nearly tender enough, allow the water to boil away until the pan is almost dry; then add a quarter of a pound of butter, and brown them in this. When every piece is a nice brown, stir in a tablespoonful of browned flour, mixed to a paste with cold milk; if too thick, add a little more milk and a tablespoonful of chopped parsley; boil up and serve.

White Fricassee

Prepare and divide the chickens as for a brown fricassee, season with pepper and salt, and put them in a stew-pan, with cold water to cover them about an inch over the top; simmer of stew them gently until tender; if they are young chickens, an hour will be sufficient time to cook them; if older, they will take longer; as they get tender, allow the water to stew away until when done there should not be more than a teacupful left in the vessel; take out the pieces of chicken, lay them in a cullender to drain, setting it on a plate in the oven to keep hot, stir into the broth a tablespoonful of flour rubbed to a paste with butter the size of an egg, a bunch of parsley chopped, and a coffeecup of cream; give all a boil up, put the chicken in this, simmer five minutes, and serve the chicken on % hot dish, with the gravy poured over.