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Chicken, Marinaded

Cut a cold roasted chicken into neat joints, season them well in salt and cayenne, strew over them chopped onion and parsley, and soak them for an hour in equal parts of lemon-juice and oil. Turn them frequently. Drain them, and dip each piece in a light batter, or else in white of eggs beaten up, and fry them in hot butter or lard until lightly browned. Garnish with fried parsley. Sufficient, one chicken for two or three persons. Probable cost, 2s. 6d. Time to fry, ten minutes.