Take three young fat chickens and cut them into quarters; put a little butter at the bottom of a saucepan, and when it is melted add a layer of sweet herbs, a little onion, shallot and mushrooms, all chopped fine, and a large bunch of parsley. Place the legs first, and then the remainder of the fowls on them, sprinkle over a little more sweet herbs, cover over the pan, set it on the fire and place hot ashes on the lid. Let this cook for twenty minutes or so, then put the meat on a dish, pour a little melted glaze over the herbs, then pour over the chicken, and serve.

Braised Chickens, Montmorency Style

Select a couple of chickens of equal size, draw and singe them and fill the insides with a paste made of butter, lemon juice, salt and pepper, and tie them up into shape. Put a saucepan of water on the fire, and when it boils dip the breasts of the birds in for a few minutes to make the meat firm. Lard the breast with thin strips of fat pork; put the chickens into an oval-shaped saucepan with several layers of fat pork around, but not over them; add a little good, freshly made broth (for if it has not been made fresh it will turn the meat red) to moisten; place the pan on the fire and cover the lid over with hot ashes to cook the bacon quickly; when this is a good brown color the ashes may be taken off and the fowls left to cook for thirty minutes very gently. Then take them out, remove the string and dish with a financiere garnishing.

Braised Chickens, Printaniere

Take a large fowl or chicken, singe, draw and truss and put in a stewpan, add eight ounces of chopped bacon and fry the bird lightly. Scald and chop in small squares about half a pound of streaky bacon; put it in a stewpan with four small carrots and onions, season with salt, add a teacupful of broth; put the lid on the stewpan with some live embers on the top, stand it over a moderate fire and finish braising. Dish the chicken, mix some cooked peas with the vegetables and garnish the dish with them. Stir and mix an equal quantity of white sauce with the liquor, boil for a few minutes, strain, pour it over, and serve.

Broiled Chickens

Take a chicken, clean, singe and split it down the back; break the joints, take out the breast-bone and wipe the bird clean; dust a little pepper and salt over it, rub with warm butter, put on a gridiron over a good, clear fire, and broil for twenty minutes or so. Place it on a dish with some more butter over and serve quite hot. To carve this, separate the legs and wings from the body, and then the breast from the lower parts.

Broiled Chicken Cutlets

Cut off the larger fillets of four chickens without injuring the small fillets; cut the wishbone in halves, take off the small fillets, remove the skin and make them into the shape of hearts, sticking the wishbones into the ends or points so as to make them look like cutlets. Sprinkle them with plenty of salt and pepper, brush them on both sides with egg and cover with breadcrumbs; next dip them into melted butter, then into crumbs again, smooth them over with a knife and broil over a good fire until of light brown. Pour some Spanish sauce on a dish, put the cutlets on it and serve. If preferred, they may be fried in butter.

Broiled Chickens With Bacon

Singe two chickens, draw and wipe them; cut off their heads and then split them lengthwise without separating. Place them on a dish, season with salt, pepper and one tablespoonful of sweet oil, turn them well in the seasoning and broil for nine minutes on each side. Prepare six small toasts on a hot dish, arrange the chickens over, spread half a gill of maitre d'hotel butter on top and add six thin slices of boiled bacon.

Capilotade Of Chicken

Take some remains of cold roasted chickens and cut them into pieces. Put in a stewpan two ounces of butter with two tablespoonfuls of flour and stir over the fire until well mixed; then put in a few chopped herbs and some mushrooms that have been scalded and cut up into small pieces, and fry them; when browned, pour over half a pint of white wine and an equal quantity of broth and boil gently for twenty minutes. Put the pieces of chicken into the sauce and stew them slowly for about fifteen minutes. Turn the stew onto a hot dish, garnish with sippets of toast or croutons of fried bread, and serve.