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Braised Chickens

Take three young fat chickens and cut them into quarters; put a little butter at the bottom of a saucepan, and when it is melted add a layer of sweet herbs, a little onion, shallot and mushrooms, all chopped fine, and a large bunch of parsley. Place the legs first, and then the remainder of the fowls on them, sprinkle over a little more sweet herbs, cover over the pan, set it on the fire and place hot ashes on the lid. Let this cook for twenty minutes or so, then put the meat on a dish, pour a little melted glaze over the herbs, then pour over the chicken, and serve.

Braised Chickens, Montmorency Style Select a couple of chickens of equal size, draw and singe them and fill the insides with a paste made of butter, lemon juice, salt and pepper, and tie them up into shape. Put a saucepan of water on the fire, and when it boils dip the breasts of the birds in for a few minutes to make the meat firm. Lard the breast with thin strips of fat pork; put the chickens into an oval-shaped saucepan with several layers of fat pork around, but not over them; add a little good, freshly made broth (for if it has not been made fresh it will turn the meat red) to moisten; place the pan on the fire and cover the lid over with hot ashes to cook the bacon quickly; when this is a good brown color the ashes may be taken off and the fowls left to cook for thirty minutes very gently. Then take them out, remove the string and dish with a financiere garnishing.

Braised Chickens, Printaniere Take a large fowl or chicken, singe, draw and truss and put in a stewpan, add eight ounces of chopped bacon and fry the bird lightly. Scald and chop in small squares about half a pound of streaky bacon; put it in a stewpan with four small carrots and onions, season with salt, add a teacupful of broth; put the lid on the stewpan with some live embers on the top, stand it over a moderate fire and finish braising. Dish the chicken, mix some cooked peas with the vegetables and garnish the dish with them. Stir and mix an equal quantity of white sauce with the liquor, boil for a few minutes, strain, pour it over, and serve.