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Broiled Chicken

Clean wipe, and split down the back, a young chicken. Sprinkle with salt and pepper; place on greased broiler, and cook over dripping pan in hot oven over twenty minutes. Remove from oven, and broil over clear fire until golden brown. Remove from broiler, spread with melted butter, sprinkle with chopped parsley, and serve on hot platter on bed of water cress.

Sautéd Chicken 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.