1808 - The New England Cookery

To Fry Chickens

DDV CULINARY

Cut your chickens in pieces,
half boil them with slices of pork, in water sufficient to cover them,
then take the gravy from the pan and
fry them in butter till they are a light brown:
then add the gravy with a spoonful or two of sweet wine,
nutmeg, and salt,
thicken it with flour.
Garnish with sippets within the dish.