Chicken Recipes

I found this new cookbook, okay not really new but new to me, anyway, this cookbook Old Doctor Carlin's Recipes ©1881 has a variety of chicken recipes. I know more than one of you has served chicken in your books from time to time. Enjoy!

Broiled Chicken.
Split the chicken down the back, and wipe perfectly dry. Place on a buttered gridiron, inside downward. Cover with tin pan or plate and broil till tender and brown, turning several times. This will require from 4 to # of an hr. Put into a dish and butter well.
Chicken a la Creme.
Cut the chicken up, stew in a pan of water until done; then make a thickening of cream or rich milk and flour, seasoning with butter, pepper and salt. Have ready baked a pair of shortcakes, made as for piecrust, but rolled thin and cut in small squares. Lay the crusts on a dish and pour over them the chicken and gravy while all are hot. This is a delicious substitute for chicken pie.
Fried Chicken.
Joint the chickens, wipe them dry, and dust on flour, pepper and salt. Fry in a mixture of hot butter and lard, and when brown on both sides, add 1 teaspoonful of powdered mace, 3 tablespoonfuls of sweet cream or milk. If milk is used add a little butter and flour to the gravy; pour over the chicken at the moment of serving.
Fricasseed Chicken.
Wash, joint, and lay in a stewpan, with#" and salt, and stew till tender. To thicken the gravy dust in flour; add 1 cupful of thick cream and 4 a cupful of butter; if you have no cream, 1 cupful of butter. Adding pieces of salt pork is an improvement. Pour the chicken Over some thin Slices of toast in a hot dish.
Southern Gumbo.
Fry 1 chicken brown, and 2 slices of bacon. Pour on them 3 qts of boiling water; add 1 onion and some sweet herbs tied in a rag. Simmer this gently 34 hrs. Strain off the liquor, take off the fat, then put the ham and chicken, cut in small pieces, into the liquor. Add + teacupful of okra cut up, and just before serving add a glass of wine and a doz. oysters with their juice. Chicken Pie.
Joint the chickens and boil in salted water just enough to cover them, and simmer slowly for 3 an hr. Line a £ with crust; then, when cold, put the chicken in layers, with thin slices of broiled pork, and butter the size of an egg, cut in small pieces. Put in enough liquor, in which the fowls were boiled, to reach the surface; salt and pepper each layer; dredge in a little flour, and cover all with a light, thick crust. Make a small slit in the center of the crust. Bake about 1 hr. in a hot OVen.
Chicken Pot-Pie.
Cover jointed chickens with water, and boil them, if tender, 3 hr. before putting in the crust. Skim thoroughly. Add 1 tablespoonful of flour, stirred into 1 of butter, and season with pepper and salt. A few bits of pork cut thin is an improvement. Make the crust like baking powder biscuit, with the addition of a little butter. Cut in pieces and drop in. If a potato crust is preferred, boil and mash 6 £ potatos, add 1 egg, 1 teacupful of milk, 1 tablespoonful of butter, 1 teaspoonful of salt, and flour enough to make it roll out easily. Keep the kettle closed to prevent the crust from becoming heavy. A better way is to # the crust in the steamer and steam it. It is then sure to be light.
en the chicken and gravy can be poured over it.
Chickens Pulled.
Remove the skin carefully from a cold chicken, then pull the flesh from the bones, £ it as whole as you can. Flour them well, fry them a nice brown in fresh, butter; draw them, and stew in good gravy well seasoned; thicken a short time before serving with flour and butter, and add the juice of 3 a lemon.
Roast Chicken.
Wash the chickens out well in 2 or 3 waters, and add a little soda to the last water but one, to remove any doubtful odor. Fill the bodies and crops of the chickens with a stuffing of bread crumbs, butter, pepper and salt; sew them up, and roast an hr. or more, according to the size. Baste 2 or 3 times with butter and water, afterward with their own gravy. Put a little water into the dripping-pan at first to prevent burning. Stew the giblets and neck in water enough to cover them, and after removing the fowls to a hot dish, pour this into the drippings ; boil up once; add the giblets chopped fine; thicken with browned flour; boil again, and send to the table in a gravy boat.
Miss Corson's Saute.
After jointing the chicken, place it in a sauce-pan, with just enough Olive oil on £ of the pan to keep it from burning. Olive oil is considered purer and the most wholesome of any kind of fat. After the chicken is thoroughly browned cover it with boiling water, stir it, and cook slowly for 1 hr.; season with salt and pepper, then add 1 tablespoonful of flour and put into it either small Ónions or mushrooms. Add the flour dry; by stirring avoid any lumps in the broth. If the chicken weighs 3 lbs., use 12 small onions, being careful not to cut the little ends of each as is usually done when they are served alone.
Source: Old Doctor Carlin's Recipes ©1881