Cut chicken in pieces for serving. Dip in water, sprinkle with salt and pepper, dredge with flour. Try out two tablespoons salt pork cubes. Cover bottom of frying pan with pieces of chicken. Cook until a delicate brown on one side, then turn and brown on the other. Drain on brown paper.
Take three tablespoons of fat from the pan, brown, add three tablespoons flour and brown, add one fourth teaspoon each of salt, nutmeg and paprika, and a cup and a quarter of cream. Cook five minutes, pour around chicken, and garnish with parsley and toast points.
Fried Chicken
Cut chicken in pieces for serving; dip in milk, sprinkle with salt and pepper, dip in flour or in crumbs, egg and crumbs, and fry in deep fat. Drain on brown paper; serve on slices of buttered toast with [Béchamel Sauce], [Allemande], or [Mushroom Sauce].
Baltimore Chicken
Cut chicken in pieces for serving; sprinkle with salt and pepper, dip in egg, and crumbs taken from the center of the loaf; arrange in baking dish, baste with melted butter, and cook in hot oven twenty to thirty minutes.
Arrange on a hot platter; garnish with thin slices of crisp bacon, parsley and [Cream Sauce].
Chicken fried in Batter
Cut chicken in pieces for serving, cover with Fritter Batter, and cook in deep fat. Drain on brown paper. In order that chicken in batter be cooked sufficiently, the bird must be young and tender.