Chicken Fried Whole.
1 young, tender chicken, trussed as for roasting, but not stuffed.
Butter or very nice dripping for frying.
Clean the chicken, wash out well, and dry, inside and out. Put it in your steamer, or cover in a cullender over a pot of boiling water, keeping it at a fast boil for fifteen or twenty minutes. Have ready the boiling hot fat in a deep frying-pan, or cruller-kettle. It should half cover the chicken, when having floured it all over, you put it in. When one side is a light brown, turn it. When both are cooked, take up, put into a covered kettle or tin pail, and set in a pot of hot water, which keep at a slow boil, half an hour. If you like a delicate flavor of onion, put a few slices in the bottom of the kettle before the chicken goes in. Anoint the chicken plentifully, after laying it on a hot dish, with melted butter in which you have stirred pepper and chopped parsley.
This is a new and attractive manner of preparing chickens for the table. None but tender ones should be fried in any way.