Fried Chicken Recipe

Dip the pieces of chicken saved from the Sunday dinner

into a batter made according to the following receipt, and fry it a

delicate brown color in quarter of a pound of olive oil or sweet

drippings, or lard, (cost three cents,) heated until it is smoking hot.

Before you begin to fry the chicken, wash one quart of potatoes, (cost

three cents,) pare off a ring from each, and put them to boil in plenty

of well salted boiling water. When the chicken is done take it up with a

strainer, and lay it for a few minutes on brown paper to free it from

fat; then serve it hot, with the boiled potatoes.

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