Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two chickens boiled tender, chopped not too fine, add the liquor they were boiled in, season with salt' and pepper, add a few tablespoons of rolled cracker; mix all together. Boil four or five eggs hard; put in a mold a layer of chicken and one of sliced egg until the mold is full; press by putting a weight on top. Beef or veal can be prepared the same way.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Clean and split open the chicken, and lay it on the gridiron over a clear fire. Sprinkle with salt and pepper, and spread with the best fresh butter, and serve on a hot platter, with a few sprigs of watercresses around it. Serve lettuce salad with it.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two chickens boiled tender, chopped (not too fine), and seasoned with salt and pepper. Boil three or four eggs and slice, with which line molds and pour in the chicken, and add the liquor they were boiled in. Slice cold.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Prepare and cook chickens until within twenty minutes of b eing done; prepare a dough as for biscuit, and roll and cut in small squares; place in a steamer over boiling chicken, and steam. When done remove and prepare chicken as for fricassee, and serve.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Cut up chicken, wash ; then put in a kettle in cold water, enough to cover, and cook until tender. Then season with pepper, salt and butter, and thicken with a little flour made smooth with water.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Cut up as for fricassee, put in fry-pan, cover with water. Let boil till tender and water boiled out, then add butter, salt, pepper, frying till browned. For good gravy, add water, with a little flour stirred up to thicken, boiling a minute or more; then serve.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

First make the stuffing to suit your taste. Take a turkey that has not been drawn, so as to have no openings in it if possible ; if drawn, sew up the openings firmly before boning. I take two chickens, one beef tongue, one can oysters, one pound fresh, lean tenderloin pork. Have the turkey frozen and thawed, the tongue boiled and skinned, the pork roasted, the oysters taken out of the liquor, the chickens cut in small pieces, and put on to boil, with just water enough to cover. Have the turkey well washed and singed, being careful not to break the skin; lay the turkey on its breast, cut off the legs and wings at the first joint, cut down the whole length of the back, and with a sharp knife separate the flesh from the bones, one side at a time; throw the bones into the kettle with the chicken to boil.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Cut your chicken in pieces, if very young just in half; see that it is well cleaned ; wipe it dry. Beat up two eggs; have a plate of flour; dip each piece first in the flour, then in the egg; season with salt and pepper. Have hissing hot lard in your skillet; put in the chicken; when brown on one side, turn it, brown the other; place upon the platter; mix a tablespoon of flour smoothly into a cup of sweet milk. Put a piece of butter half the size of an egg into the skillet, pour in the flour mixture, stir; and let come to a boil. Pour it over the chicken. I fry veal cutlets the same way.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Take a spring chicken, cut it open on the back and breast, pound and break the joints and bones, season, roll in flour, place in hot lard in a frying pan and let it fry until tender and brown; then add a little water, cover and steam. Serve with butter. Add a little milk to gravy in stew pan and thicken.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Clean, wash, and then wipe dry. Fill with dressing of moistened bread crumbs, seasoned with butter, pepper, salt and sage, or summer savory if preferred, then sew up and truss. Put in a roasting-pan with water, in which is a large piece of butter, or what is better, very thin slices of salt fat pork. Chop the giblets fine, to add to the gravy. When the fowl is done remove to a platter, and thicken the gravy with flour made smooth
with water. Cook fowl until tender and of a rich brown color. Use cranberry sauce and currant jelly with fowls, veal, ham and game; capers or nasturtiums with mutton ; mint sauce with roasted lamb; pickles with fish.