How To Broil Chickens

The chickens must be flit down the back and opened, so that they will lye flat; then season them with pepper and salt, and lay them over a clear fire at some distance from each other. The inside must be laid next the fire at first. till it is above half done; then turn them and lay the fleshy side next the fire, but take care it don't burn. When it is pretty near done, throw some raspings of bread over it, which must be made brown without burning. The dish must be garnished, with the livers broiled, and the gizzards cut, flash'd, and broiled, with pepper and salt; as also with lemon.

How To Roast Fowls And Chickens

There is no difference in the method of roast -ing turkeys and these, only the breast need not be paper'd. A quick and clear fire will roast small chickens in twenty minutes, a middling fowl in half an hour, and a large one in three quarters.

How To Stew Chickens

Cut two good chickens into quarters, and when they are clean washed put them into a saucepan, with half a pint of red wine, a quartern of water, an onion, a bundle of sweet herbs, some pepper, mace, and a few raspings; cover them close and let them stew half an hour; then roll a piece of butter of the size of an egg in flour, and put it into the rest; cover the saucepan close for five or fix minutes, and shake it about; then take out the herbs and onion, and they are done. Garnish with lemon.

An Agreeable Method Of Stewing Chickens Or Fowls

The method of performing this, is to boil the chickens or fowls till they are half done; then put them in a pewter dish and cut them up, separating all the joints one from another; the breastbones should be taken quite out. Put a little of the water that the fowls were boiled in into the dish, that there may be enough to stew them in, with a blade of mace, and a little salt} then cover it with another dish, and set it over a stove or a chaflng-dish of coals. Stew the chickens or fowls till they are enough; and then fend them to the table in the same dish.

How To Make A Brown Fricassee Of Chickens

Take off the skin from the chickens and cut them into small pieces; then rub them over with yolks of eggs. Take grated bread, a little powder of mace, and grated nutmeg; mix them all together and roll the pieces of chickens in the mixture. Put a little butter into the stew-pan, and when it is melted put in the pieces of chicken. Take care to keep them stirring enough to prevent them flicking to the bottom of the pan; and when they are fried of a fine brown pour the butter from them; then pour in half a pint of gravy, a glass of red wine, a few mushrooms, or two spoonfuls of the pickle, a little salt, and a piece of butter roll'd in flour. When the liquor is thick enough, pour the fricassee into a dish and fend it to the table.

A White Fricesee Of Chickens

Take a couple of chickens and skin them as be fore; then put them in warm water to draw out all the blood; afterwards put them in a clean cloth to dry. Mix some milk and water and put it into the stew-pan with the pieces of chicken, stewing them till they are tender. Then put half a pint of cream and a quarter of a pound of butter into a clean saucepan, and stir them together all the time, till the butter is melted; otherwise they will be greasy. Take the chickens out of the stew-pan with a fork, and put them into the saucepan to the butter and cream. Afterwards add a few mushrooms, a little powder of mace, and a very little grated nutmeg. Shake all together for a minute or two, and then put them in a dish. Rabbits may be fricasseed in the same manner.