Fried Chickens
Cut up a pair of nice young fowls, flatten and quarter them, and season them with cayenne and powdered mace, rubbing it in well. Put some lard into a heated frying pan over the fire, or if you have plenty of nice fresh butter use that in preference. When the lard or butter boils, and has been skimmed, put in the pieces of chicken, and fry them brown on one side. Then turn them, and sprinkle them thickly all over with chopped parsley, or sweet marjoram, and fry them brown on the other side. You may fry with them a few thin slices of cold ham. Before serving them up drain off the lard you have used for frying.
When there is no dislike to onions, they may be fried nicely with boiled onions cut in rings, and laid over the pieces of chicken.