Broiled Chicken

After the chickens have been drawn and well washed, split them through the back, flatten them with a cleaver or chopper, and lay them on a gridiron over a bright fire. They must be constantly watched and turned several times. When done, lay them on a hot dish, butter them well and dust with pepper and salt. Put the giblets in a stew-pan, with cold water, and pepper and salt; simmer several hours; when tender, chop the gizzard, rub the liver to a paste with a little butter and browned flour, stir in the gravy, give a boil up, and serve with the chicken.

Pilau Of Chicken

Prepare a chicken and truss it as for boiling, but without filling; put it in a stew-pan, with sufficient boiling water to cover it; add two blades of mace, a dozen whole cloves, the same of allspice, same of peppercorns, same of cardamom seed, a small pinch of cinnamon and a teaspoon of salt; let all simmer slowly until the fowl is tender; take out the chicken, strain the broth and lay the chicken in again; pick and wash a teacup of rice, put it round the fowl, stew gently until tender, and serve. Place the chicken on a hot dish, the rice around it. You may make a broth with the giblets and any trimmings of veal, and stew the fowl in this, with the other ingredients, as above.

Chicken And Oysters

A Western Recipe

Prepare and divide a chicken as for a pie, stew it in enough water to cover it until tender, which, if a young chicken, will be in an hour; if old, much longer. Take out the chicken and drain it, keeping it hot; put in the liquor a quarter of a pound of butter, rubbed to a paste with a heaping tablespoonful of flour; season with salt and pepper; add two hard-boiled eggs chopped and a tablespoonful of chopped parsley; drain one hundred oysters, add them to the gravy; stew until the oysters are cooked, which will be in a few minutes, and pour over the chicken and serve. If the oysters are large, fifty are sufficient.

Fried Chicken

Prepare the fowls as for a fricassee, dividing them into eleven pieces; put the giblets in a stew-pan, with cold water to cover them, and a little pepper and salt, and allow them to simmer for several hours for the gravy; dip each piece of chicken into beaten yolk of egg and roll in cracker dust or very fine bread crumbs (grated and sifted), and seasoned with pepper and salt, and fry each piece very brown in half butter and half lard or very nice beef drippings; when the chicken is done, serve on a hot dish; chop the giblets very fine and pour them, with the broth they were cooked in, into the dripping-pan you fried tho chicken in; thicken with a little flour, and serve separately in a gravy-boat.

Barbecued Chicken

Prepare the chickens as for broiling, split them open on the back and flatten them with a cleaver, lay.them in a dripping-pan, with the inside of the chickens next the pan; season with pepper and salt and put them in a hot oven; baste them occasionally with butter and water. They will take about three-quarters of an hour. When done, make a rich brown gravy, as for broiled chickens, pour it over them and serve.