Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

To Cook Ducks or Chickens, Louisiana Style.

Carve the fowls at the joints, making three or four pieces of the breast; wash nicely in salted water, and put on to boil with water enough to cover, adding a little salt; boil slowly; carefully skimming off the scum. When the meat begins to get tender and the water well reduced, cook four onions, chopped fine, in a pan with pork fat and butter, dredging in a little flour and seasoning with pepper and salt, adding a little of the juice from the fowls. Next take up the pieces of the meat and roll in browned flour or cracker-dust, and fry slightly. If the butter is not scorched put in a little browned flour; stir in the onion, and put it back in the kettle with the meat of the fowl, simmering until the gravy thickens, and the meat is thoroughly tender.