How to Serve Chicken

Ellen White, Mrs. Madison's Cook

Wash your chicken, dry with a nice clean cloth, put it in a tray of salt and water to cover ten minutes, dry it and salt and pepper and flour it well, throw it in a pan of hot lard, hot enough to make it a golden brown, when done lay it on a piece of very clean paper to absorb the grease. Throw off the top grease, put a handful of flour, stir to a brown, add to it a pint of stock, stir and strain, then put your chicken in and let it simmer slowly until the chicken gets soft; make a nice pot of mush, let it get cold, cut it and fry and serve with the chicken. Fry Jerusalem artichokes and let them simmer with the fricassee; this is also delicious.

From page 31 of the 1904 edition.

Original page from the book