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Fried Spring Chicken (Southern Style)
From The Pattern cook-book, 1890
Serves 4
Butter is difficult to manage in this recipe; lard is preferred.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 92. The excerpt below is the record exactly as published.
FRIED SPRING CHICKEN (SOUTHERN STYLE). The colored cooks of the South have perhaps, discov- ered the most delicious way of cooking young chickens, and the method is very simple. Cut the small chickens in four or six pieces, dip each piece hastily in cold water, then sprinkle with salt and pepper, and roll the pieces in plent}''^f flour. Have some MEATS. 215 sweet lard heated very hot in a frying-pan, and fry "the chicken until each piece is of a rich brown hue on both sides. Take up, drain well, and arrange the pieces on a warm platter, setting the dish in a hot place to keep the meat from cooling while the gravy is being made. Pour out of the pan all but a table-spoonful of.the oil, and stir into the pan a cupful of milk. When the liquid is hot and well stirred, thicken to a rich cream with a table-spoonful of flour rubbed smooth in a table-spoonful of butter
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