This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Draw and singe the chicken as directed. Cut it into eleven pieces. First take off the legs with second joints, then separate the second joints from the leg, making four pieces; take off the wings. Now cut through the ribs on either side, unjoint the back and breast, cut the breast in half lengthwise, making two nice pieces; unjoint the back, and make two pieces of lower back. Place a quarter-pound of salt pork or two ounces of butter in a saucepan; when a nice brown, put in the chicken. Stir until every piece is nicely browned, then add two tablespoonfuls of flour; stir again, add one pint of boiling water or stock, stir until it boils; add a teaspoonful of salt. Cover, and let simmer gently until tender, then add a teaspoonful of onion juice, and a little black pepper. Dish. Put the neck-piece, heart, liver, gizzard, and the back pieces in the centre of the dish; put the two pieces of breast on top, the second joints on one side of the plate, the legs crossed on the other, and a wing at each end of the plate. Pour the sauce over, sprinkle with chopped parsley, and serve.
Clean and cut the same as for a Brown Fricassee. Clean the giblets. Now put the whole in a stewing-pan, partly cover with boiling water, set over a moderate fire, and simmer until tender (about an hour and a quarter if the chicken is young). When the chicken is done, there should be no water left; if there is, remove the lid, and allow it to evaporate quickly. Dish the chicken same as before. Put one large tablespoonful of butter in a frying-pan; and when melted, add two tablespoonfuls of flour; mix well, but do not brown. Now add one pint of milk, turn the whole into the stewpan in which the chicken was boiled, and stir continually until it boils; add salt and pepper to taste, take it from the fire, add the beaten yolks of two eggs, pour it over the chicken, sprinkle with a tablespoonful of chopped parsley, and serve with rice croquettes. Do not boil after adding the eggs, or the sauce will curdle.