Fried Chicken

Prepare it as for boiling. Put two ounces of butter into a stewpan, and when it boils put in the chicken, let it fry until a delicate brown, then sprinkle it with pepper and salt, put on the lid of the stewpan, and let it stand at a moderate heat until thoroughly done, as it should be in about half an hour. It is very convenient to cook the legs only of chickens in this way, or by broiling, as they eat better than any other part of the fowl, whilst the white meat serves better for other dishes. If appearance is not considered, a fowl can as well be roasted or boiled without as with the legs, and it is a great economy to use them for a separate dish.

Chicken Saute

Put any of the meat of the breast or of the wings, without bone, into a frying-pan with a little fresh butter or bacon fat. Cook them very slowly, turning repeatedly; if the meat has not been previously cooked, it will take ten minutes, and five minutes if a rechauffe. Sprinkle with pepper, and serve with mushrooms or broiled bacon. The legs of cooked chickens are excellent saute, but they should be boned before they are put into the pan.

Minced Chicken With Egg

Cut up all the meat of a cooked chicken into neat little squares. Put on the bones with a little water and an onion, and let them boil for an hour. Take the fat off this gravy and put in the minced chicken. Let it simmer gently until perfectly tender, then put in enough flour mixed with milk to thicken it, simmer up, and, having seasoned nicely stir in a teaspoonful of chutney. Pour this out of the stewpan into a dish, break on the top of the mince an egg to each person, strew over them a dust of fine raspings, pepper and salt, put in the oven until the eggs are set, not hard, and serve with fried croutons round the dish.