Fried Chickens
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- chickens
- flour
- salt
- lard
- mush
- parsley
- 0.5 pint
- butter
- pepper
Instructions
- Cut the chickens as you would for a fricassee. Dredge them well with flour and sprinkle with salt. Put them into a good quantity of boiling lard and fry until light brown.
- Fry small pieces of mush and a quantity of parsley that has been nicely picked.
- Heat the rich milk with a small bit of butter, pepper, salt, and chopped parsley; stew it a little.
- Pour the sauce over the fried chickens and garnish with the fried parsley and mush.