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From "The Stevenson Memorial Cookbook", 1919; the recipe is from Mrs. Lester Tennant Cut up two chickens, about five pounds in all; good fat yellow hens are the best. Put in a good sized pot and put in cold water enough to cover about two inches over all; cover and let heat very slowly; stew until meat can be picked from the bones. When the liquor the chicken is cooked in becomes cold, remove all fat and save to make stew in. Cut up six fair sized potatoes; one large onion; two large green... Read Full Story

From "The Stevenson Memorial Cookbook", 1919. Wipe three pounds lamb, cut from neck or shoulder. Cut into pieces two inches square. Melt one-fourth cup dripping, add meat and stir and brown evenly. Add two onions, thinly sliced, one sprig parsley, small bit bay leaf, two cloves and one-half teaspoonful peppercorns (tie last three spices in a bit of cheese cloth), and boiling water to nearly cover meat. Simmer slowly until meat is tender (about one and one-half hours). Then add two or three... Read Full Story

This is a recipe from the US Military "Grill Sergeants" show on The Pentagon Channel 2 each chicken breast 1 pinch salt 1 pinch pepper 2 tbsp. Worcestershire Sauce 2 small cloves fresh garlic Extra virgin olive oil Baby Vegetables 1/4 cup baby carrots 1/4 cup baby squash 1/4 cup baby zucchini 1/4 cup yellow pearl onions Salt and pepper to taste Extra virgin olive oil (EVOO) Marinate chicken for at least 15 minutes in Worcestershire Sauce, salt, pepper and garlic. In a cast iron skillet, heat... Read Full Story

1 four pound fowl 3 quarts of water 1 onion 2 tablespoonfuls of sugar 1 teaspoonful of salt 1 bay leaf 1 saltspoonful of celery seed, or one half cupful of chopped celery 1 saltspoonful of black pepper Draw the chicken and cut it up as for a fricassee. Scald and skin the feet, and crack them thoroughly with your cleaver knife. Put the sugar in a soup kettle, add the onion, sliced, shake over a quick fire until brown, add the chicken and the water, bring to boiling point, and skim. Simmer... Read Full Story

From "The Pilgrim Cookbook", The Ladie's Aid Society of the Pilgram Ev. Lutheran Church, Chicago, IL., 1921 Procure a young chicken, dress, draw and singe ; rub well with a flour and water paste ; wipe quite dry inside, dust with salt and pepper. Rinse and drain 1 quart sauerkraut, fill chicken with hot mashed potatoes well seasoned, lay it in the roaster and place on it two slices of bacon (place two slices in bottom of roaster also), then cover the chicken completely with sauerkraut, add a... Read Full Story

From "The Cookery Blue Book", Society for Christian Work of the First Unitarian Church, San Francisco, California, 1891 Chicken Terrapin—No. 1. Chop the meat of a cold chicken and 1 parboiled sweet-bread quite fine. Make a cream sauce, with 1 cup of sweet cream, a quarter of a cup of butter and 2 tablespoonfuls of flour. Put in the chicken and sweet-breads. Keep it hot in a double boiler and just before serving add the yolks of 2 eggs and a wine-glass of sherry wine. Chicken Terrapin No. 2... Read Full Story

1 stewing hen, about 4-lbs. 4 qts. water 1 onion, chopped 10 ears corn ½ cup celery, chopped with leaves 2 hard-boiled eggs salt and pepper rivels Put cut-up chicken and onion into the water and cook slowly until tender, add salt. Remove chicken, cut the meat into small (1-inch) pieces and return to broth, together with corn, which has been cut from the cob, celery and seasoning. Continue to simmer. Make rivels by combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix well with... Read Full Story

From "Dishes and Beverages of the Old South", by Martha McCulloch Williams, 1913. Cut into joints two tender young chickens, wipe the pieces dry, season with salt and pepper, red and black, then set on ice. Fry a pound of streaky bacon in a deep skillet, take out when crisp, roll chicken in flour, dip in beaten egg, then roll again, and lay in the fat, which must be bubbling hot, but not scorching. Cook, turning often, to a rich brown, take out, then pile in a pan, set the pan over another... Read Full Story

1 pound lean beef or 1 medium fowl 1 tablespoonful fat 1/4 cupful chopped onion 1/2 cupful chopped sweet peppers 1 cupful boiling water 1/2 cupful rice 1 cupful carrots or okra (cut into small pieces) 2 cupfuls tomatoes 2 1/2 teaspoonfuls salt Cut the meat into small pieces or cut the fowl into joints. In a frying pan melt the fat, add the onions, peppers, meat, or chicken. Brown for a few minutes. Pour these materials into a casserole or kettle of the fireless cooker and add the other... Read Full Story

(Pronounced "Coubare.") Start with Redfish or Red Snapper but made shift with halibut or any other firm fine-grained fish perfectly fresh. Take three pounds of it, wash very clean, and cut in six equal slices with a very sharp knife. There must be no rags and tatters. Melt a heaping tablespoonful of lard in a deep kettle, add to it gradually two tablespoonfuls flour, stirring hard so it shall not burn. Throw into it a dozen pounded alspice, three sprigs each of thyme, parsley, bay leaf and... Read Full Story