Preparation: The chickens are killed, dressed, washed, dried and prepared at once. Cut the chickens in half, salt them, dip them first into flour, then in beaten egg and then in bread crumbs. The lard is heated in an iron pot or kettle and the pieces of chicken placed into it carefully, one at a time, so as not to cool the fat too much and that the crumbs may not fall off. Bake them to a nice brown color. After the crust is hard, let them cook more slowly until well done. Then put on paper to drain, strew fine salt over the pieces and put on a platter after which they may be garnished with lemon slices.
No. 12—CHICKEN OR PIGEON CUTLET.
Quantity for 6 Persons.
- 3 young chickens or 6 young pigeons
- Salt
- 1 pinch of pepper
- 2 eggs
- Some flour
- 1½ cups of roll crumbs
- Lemon
- ¼ lb. of butter
Preparation: The birds are dressed, washed and skinned. Each breast is quartered and pounded a little, on each piece fasten a scraped wingbone and season with salt and pepper.
Beat the egg well with 1½ tablespoonfuls of drawn butter, dip in the cutlets and then into roll crumbs, mixed with 2 tablespoonfuls of flour, then fry in butter 8 to 10 minutes, turning them often. With asparagus these poultry cutlets are very fine.
Remarks: The scraps of poultry may be utilized for soup, croquettes or fricassee.
No. 13—CHICKEN PIE, ENGLISH STYLE.
Quantity for 6–8 Persons.
- 2 young chickens
- ¾ lb. of veal steak
- ½ lb. of boiled ham
- 2 tbsps. of chopped parsley
- 3 hard-boiled eggs
- 2 tbsps. of flour
- 1 pt. of water or bouillon
- Salt
- 1 pinch of pepper
- 1 tbsp. of butter