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Fried Fowls I (Cold Meat Cookery)


  • remains of cold roast fowls
  • vinegar
  • salt and cayenne to taste
  • 3 or 4 minced shalots

For the batter

  • 1/2 pound of flour
  • 1/2 pint of hot water
  • 2 ounces of butter
  • whites of 2 eggs


Cut the fowl into nice joints; steep them for an hour in a little vinegar, with salt, cayenne, and minced shalots. Make the batter by mixing the flour and water smoothly together; melt in it the butter, and add the whites of egg beaten to a froth; take out the pieces of fowl, dip them in the batter, and fry, in boiling lard, a nice brown. Pile them high in the dish, and garnish with fried parsley or rolled bacon. When approved, a sauce or gravy may be served with them.

Time: 10 minutes to fry the fowl.

Seasonable at any time.


Print recipe/article only


The Book of Household Management (1861).

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