1 young chicken
1 egg
3/4 cupful Crisco
Breadcrumbs
Salt and pepper to taste
Mixed pickles
Tartare sauce
Singe, empty, and split chicken in half; take breastbone out and
sprinkle salt and pepper over. Melt 1/2 cupful Crisco in frying pan
and fry chicken half hour, turning it now and then. Remove from pan
and place between two dishes with heavy weight on top, till it is
nearly cold. Then dip in egg beaten up, and roll in breadcrumbs.
Melt remaining Crisco, then sprinkle it all over chicken; roll in
breadcrumbs once more. Fry in hot Crisco to golden color. Serve at
once with a garnish of chopped pickles, and tartare sauce.