Chickens, to fry

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
for frying
Instructions (5)
  1. Scald and split the chickens.
  2. Put them in vinegar and water, as much as will cover them, with a little pepper and salt, an onion, a slice or two of lemon, and a sprig or two of thyme.
  3. Let them lie two hours in the pickle.
  4. Dry them with a cloth.
  5. Flour and fry them in clarified butter, with soft bread and a little of the pickle.
Original Text
Chickens, to fry. Scald and split them; put them in vinegar and water, as much as will cover them, with a little pepper and salt, an onion, a slice or two of lemon, and a sprig or two of thyme, and let them lie two hours in the pickle. Dry them with a cloth; flour and fry them in clarified butter, with soft bread and a little of the pickle.
Notes
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