No. 805 Entrees of Spring Chickens, Pullets, Fowls, etc.
The number of entrées which may be made of this kind of poultry is immense, but to abbreviate and avoid repetition I have classified the three sorts together, so that the following entrées may be made from either of the three sorts, but for many entrées the spring chickens are preferable; the pullets are generally most used, especially for fillets, for if the fillets are very small the least neglect would make them very dry and uneatable, two large fillets are again awkward, however tender, there being too much for one and not enough for two; but I have made this observation merely to state that the same entrées may be made from either where you happen to have them in the house.