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Fried Fowls II (Cold Meat Cookery)


  • remains of cold roast fowl
  • vinegar
  • salt and cayenne to taste
  • 4 minced shalots
  • yolk of egg

To every teacupful of bread crumbs allow

  • 1 blade of pounded mace
  • 5 teaspoonful of minced lemon-peel
  • 1 saltspoonful of salt
  • a few grains of cayenne


Steep the pieces of fowl as in the preceding recipe, then dip them into the yolk of an egg or clarified butter; sprinkle over bread crumbs with which have been mixed salt, mace, cayenne, and lemon-peel in the above proportion. Fry a light brown, and serve with or without gravy, as may be preferred.

Time: 10 minutes to fry the fowl.

Seasonable at any time.


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The Book of Household Management (1861).

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