* * * * *
TO BOIL YOUNG CHICKENS.
Put the chickens in scalding water; as soon as the feathers will slip
off, take them out, or it will make the skin hard and break: when you
have drawn them, lay them in skimmed milk for two hours, then truss and
dust them well with flour, put them in cold water, cover them close, set
them over a very slow fire, take off the scum, let them boil slowly for
five or six minutes, take them off the fire, keep them closely covered
in the water for half an hour, it will stew them enough; when you are
going to dish them, set them over the fire to make them hot, drain them,
and pour over white sauce made the same way as for the boiled fowls.
* * * * *
TO ROAST YOUNG CHICKENS.
When you kill young chickens, pluck them very carefully, truss and put
them down to a good fire, dredge and baste them with lard; they will
take a quarter of an hour in roasting; froth them up, lay them on the
dish, pour butter and parsley on, and serve them up hot.
* * * * *
FRIED CHICKENS.
Cut them up as for the fricassee, dredge them well with flour, sprinkle
them with salt, put them into a good quantity of boiling lard, and fry
them a light brown; fry small pieces of mush and a quantity of parsley
nicely picked, to be served in the dish with the chickens; take half a
pint of rich milk, add to it a small bit of butter, with pepper, salt,
and chopped parsley; stew it a little, and pour it over the chickens,
and then garnish with the fried parsley.
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