White Fricassee Of Chicken

Cut the chicken in pieces as directed, cover with boiling water in the kettle, and simmer slowly until tender, leaving the cover half off to reduce the gravy. There should be only just enough in the kettle at the last to keep the meat from burning. Season with salt and pepper, lift out the chicken, and place on a platter upon toasted bread. Make the following sauce or gravy, and pour it over the chicken and toast:

One table-spoonful of butter. Two table-spoonfuls of flour. Salt and pepper to taste. One pint of milk. Two eggs (yolks only).

Heat the butter in a frying-pan, stir in the flour, and cook slowly two or three minutes, stirring constantly, but taking care not to burn the flour. Draw the pan away from the heat, and gradually add the milk. When well mixed in, turn all into the kettle from which the chicken was taken, and set in a hot place to boil, adding salt and pepper, if needed. Let the gravy boil two or three minutes, remove it from the fire, add the beaten yolks, and pour it at once over the chicken. Sprinkle a table-spoonful of finely chopped parsley over the top of the chicken just before serving.

Roast Chicken, With Giblet Sauce

Prepare this the same as roast turkey, using but half the amount of stuffing, and allowing but fifteen minutes cooking to a pound.

Baste well every ten minutes, else the chicken will be dry and disappointing. Chickens may be filled with chestnut stuffing the same as turkeys.

Fried Spring Chicken (Southern Style)

The colored cooks of the South have perhaps, discovered the most delicious way of cooking young chickens, and the method is very simple.

Cut the small chickens in four or six pieces, dip each piece hastily in cold water, then sprinkle with salt and pepper, and roll the pieces in plenty of flour. Have some sweet lard heated very hot in a frying-pan, and fry the chicken until each piece is of a rich brown hue on both sides. Take up, drain well, and arrange the pieces on a warm platter, setting the dish in a hot place to keep the meat from cooling while the gravy is being made. Pour out of the pan all but a table-spoonful of the oil, and stir into the pan a cupful of milk. When the liquid is hot and well stirred, thicken to a rich cream with a table-spoonful of flour rubbed smooth in a table-spoonful of butter. Boil two or three minutes, stirring constantly, season with salt and pepper, and pour the gravy over the chicken. A little chopped parsley is often added to the gravy. But-ter, if here used in place of lard, is difficult to manage, as it bums so easily; lard is decidedly to be preferred for this purpose. Fried chicken is a standard dish in the Old Dominion and is nowhere prepared in such perfection.

Fried Chicken, No. 2

Cut the chicken in pieces, and season with salt and pepper. Dip each piece in beaten egg, then in cracker-crumbs, and fry brown in hot lard. Throw a few sprigs of parsley into the fat when all the chicken has been fried, and let them remain in long enough to become crisp but not too dry. Strew them over the chicken, and serve.