An hour is enough for common sized chickens to roast. A smart fire
is better than a slow one; but they must be tended closely. Slices of
bread, buttered, salted, and peppered, put into the stomach (not the
crop) are excellent.

Chickens should boil about an hour. If old, they should boil longer.
In as little water as will cook them. Chicken-broth made like
mutton-broth.


FRICASSEED CHICKEN, BROWN.

Singe the chickens; cut them in pieces; pepper, salt, and flour them;
fry them in fresh butter, till they are very brown: take the chickens
out, and make a good gravy, into which put sweet herbs (marjoram or
sage) according to your taste; if necessary, add pepper and salt;
butter and flour must be used in making the gravy, in such quantities
as to suit yourself for thickness and richness. After this is all
prepared, the chicken must be stewed in it, for half an hour, closely
covered. A pint of gravy is about enough for two chickens; I should
think a piece of butter about as big as a walnut, and a table-spoonful
of flour, would be enough for the gravy. The herbs should, of course,
be pounded and sifted. Some, who love onions, slice two or three, and
brown them with the chicken. Some slice a half lemon, and stew with
the chicken. Some add tomatoes catsup.


FRICASSEED CHICKEN, WHITE.