127. One pair of large chickens,
Two tea spoonsful of salt,
One tea spoonful of pepper,
Eight tea spoonsful of flour,
One pint of water.
Cut up the chickens, separate the thighs from the lower part of the leg, cut the breast in six parts, cut the wings in two parts, and the back in four pieces, put them into a stew-pan with the pepper, salt and flour, stir all well together, and then add the water. Let them stew till perfectly tender. If the gravy should not be thick enough add a little flour mixed with water. Fat chickens require no butter, but early fall chickens would need a quarter of a pound to make a rich gravy.
BROWN FRICASSEE.
128. Cut your chicken in pieces, wash it and wipe it dry; it must be young, an old one would not be tender when cooked in this manner; season it with pepper and salt. Put in your pan some lard or beef dripping, let it get hot, dredge some flour over your chicken and fry it of a handsome brown, turn each piece so as to have both sides done alike. Take the pieces out, put them on a dish, put a little water in the pan with the gravy, and a piece of butter rolled in brown flour to thicken it. Let it boil once and pour it over the chicken.
WHITE FRICASSEED CHICKEN.
129. Cut up a chicken in pieces, wash it, and season with pepper and salt, put it in a stew-pan with a little water, and let it stew till nearly done; then add a tea cupful of cream and some butter rolled in flour to thicken the gravy. If not sufficiently seasoned, add more pepper or salt as may be required. If the chicken is fat very little butter is necessary. Mace or nutmeg may be added if you like spice.
CHICKEN SALAD, No. 1.
130. A pair of large fowls,
Four table spoonsful of mixed mustard, or eight of French mustard—the French is preferable,
Half a pint of vinegar,
Half a pint of sweet oil,
The yelks of ten hard boiled eggs,
One tea spoonful of cayenne pepper,
One tea spoonful of salt,
Six large heads of celery.
Boil the fowls in water which has been salted, and stand them away to cool. Take off the skin, cut the meat in small pieces about a quarter of an inch square, then cut the white part of the celery in very small pieces, put it in a colander, place the colander in a pan of cold water in order to keep the celery crisp.
Boil the eggs till the yelks are hard, which will take twenty minutes; mash the yelks with the oil until they are smooth, then add the vinegar, mustard, pepper and salt.