Broiled Chicken

Spring chickens cleaned, split, the breast and backbone removed, thigh bone snapped, seasoned with salt and pepper, brushed with butter, broiled well done; served on buttered toast, garnished with lemon and watercress, using frills on leg and wing bones.

Fried Chicken

Spring chickens cleaned, split down the back, breast and backbone removed, thigh bone snapped, rolled in butter, then in flour, fried in skillet with a cover on; it may also be breaded, or dipped in batter, and fried in hot fat; the first way tastes the best.

Smothered Chicken

Spring chickens split in halves, breast and backbone removed, thigh bone snapped, seasoned with salt and pepper, dipped in melted butter, rolled in flour, arranged in a baking pan with bacon fat, sliced vegetables and sweet herbs, moistened with a little chicken gravy, another pan put over as a lid, baked, basted and turned till done and brown, taken up; gravy made in the pan they were cooked in, strained, skimmed and served with the chickens.

Chicken Croquettes

Cold roast chicken cut into very small dice mixed with minced mushrooms, seasoned with lemon juice, salt and nutmeg, boiled down thick in Veloute sauce, turned into a shallow buttered pan, smoothed with a knife, covered with buttered paper; when cold, cut into even sized pieces, formed into cone shapes, breaded, fried, served with mushroom sauce poured around and garnished with croquette frills.

Minced Chicken Cutlets. Sauce Bor-Delaise

The croquette mixture preceding with the addition of a seasoning of minced fried shallots, thyme and chopped parsley; when cold, cut into even sized pieces, shaped like small lamb chops, using a piece of macaroni to represent the bone; breaded and fried; served with Bordelaise sauce poured around, and garnished with heart shaped croutons dipped in tomato sauce and sprinkled with chopped parsley.

Fricassee Of Chicken

Tender chickens cut into joints, seasoned with salt, pepper and lemon juice, rolled in flour, lightly fried in butter, then put into Veloute sauce and simmered till tender; Parisienne potatoes steamed, then plunged into boiling fat and lightly browned; button mushrooms sauteed in butter; the sauce the chickens were stewed in finished with a liaison of egg yolks and cream. Served, the chicken with sauce poured over, and surrounded with alternate potatoes and mushrooms. Fricassee of chicken may also be made of boiled chickens the same way, or using cold boiled ones; the garnish may also be omitted or changed to the fancy of the cook.

Chicken Pie

Chickens boiled whole till tender with an onion and piece of salt pork; when done, taken up, the breasts and legs pulled off, the back bones thrown into the stock, the legs cut in halves, the under breast separated, and if the upper breast is large, cut in two, if small left whole; the pork cut into dice, the chicken then put into baking dishes with the pork, sliced hard boiled eggs, raw Parisienne potatoes and some chopped parsley; covered with a sauce made from the stock they were boiled in, reserving some of it, the pie then covered with short paste, egg washed and baked. In serving give liberally of the gravy, using the reserved sauce to replenish the pie.