Stuff a young chicken with oyster and a few bread crumbs, seasoned with salt, pepper and butter.  Truss the fowl, place it in a tin pail with a tight cover.  Stand the pail in a kettle of boiling water and leave on the fire one hour and a half.  Remove the chicken and place in a dish.  Pour the gravy into a saucepan, adding two dozen oysters, two hard boiled eggs chopped, a wine glass of cream and one ounce of butter, into which has been rubbed a teaspoonful of corn starch.  Boil for a few moments and pour over the chicken.

This is an excellent way to cook a young turkey.

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Casuela

Cut a chicken into small pieces and fry it with a clove of garlic in a large tablespoonful of lard, for ten minutes.  Then add one quart of water, half a cupful each of green peas, string beans and grains of corn, and boil one and one-half hours.  Add three potatoes cut into bits, one tablespoonful of rice, salt, pepper and the white of one egg.  Boil for three-quarters of an hour longer, then remove from the fire.  In a tureen mix one mashed potato with the yolk of the egg and a tablespoonful of vinegar.  Strain the broth slowly into this and mix thoroughly before adding the chicken and other ingredients.

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Fried Chicken, Maryland Style

Cut up a chicken, and season with salt, pepper and a little mace.  Dip the pieces into beaten egg, then roll in flour and fry in lard and butter until brown.  Take out the chicken and in the pan put a large piece of butter with a little flour.  As soon as it froths up stir in milk until thick.  Let it boil a minute and pour over the chicken.

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Chicken with Rice

Cut up a chicken and stew gently for ten minutes in a little water.  Add two ounces of butter, salt, pepper, mace and a green pepper, chopped very fine, stew until done.

Make a form of boiled rice around a dish and lay the chicken in the middle of it.  Add to the sauce a good piece of butter with a teaspoonful of flour rubbed into it and boil two minutes.  Take from the fire and stir in the yolk of three eggs, beaten with a half cup of rich cream.  Pour over the chicken and serve.

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Chicken with Spaghetti

Prepare the spaghetti by boiling about three pounds in salted water for twenty minutes.

Stew a chicken in water until tender and pick it to pieces, adding enough of the gravy to make a quart.  Into this put four sliced onions that have been fried in two ounces of butter, and one quart of tomatoes.  Stew for fifteen minutes.  Place a layer of spaghetti on a platter and sprinkle with grated Parmesan cheese, pour over some of the chicken sauce and repeat the layers, putting the best of the chicken on top.

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Quail with Celery