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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.
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