After cutting up the chickens, wash and drain them; season them with
salt and pepper; rub each piece in flour, and drop them separately in a
frying-pan or dutch-oven of hot lard; when brown, turn the other side to
fry; make a thickening of rich milk, flour, a piece of butter, salt, and
chopped parsley; take up the chicken on a dish; pour a little water in
the pan to keep the gravy from being too thick; put in the thickening,
stir it, and let it boil a few minutes; then pour it over the chicken.


Chickens Fried in Batter.

Make a batter of two eggs, a tea-cup of milk, a little salt, and
thickened with flour; have the chickens cut up, washed and seasoned; dip
the pieces in the batter separately, and fry them in hot lard; when
brown on both sides, take them up on a dish, and make a gravy as for
fried chickens.

Lard fries much nicer than butter, which is apt to burn.


Chickens in Paste.

Make a crust as for pies, and roll it out in cakes, large enough to
cover a chicken. The chickens should be very nicely picked and washed,
and the inside wiped dry; put in each a small lump of butter, a little
salt, pepper, and parsley; have the pot boiling, close the chickens in
the dough, pin them up in separate cloths, and boil them three-quarters
of an hour; dish them, and pour drawn butter over. Pigeons can be cooked
in the same manner.