Season and stew 2 spring CHICKENs with 1 onion, some capers, parsley, 1 bay-leaf and 2 sprigs of thyme chopped fine until tender. Remove the CHICKENs; add 1 tablespoonful of minced pickles, 1 teaspoonful of made mustard, 1 teaspoonful of tarragon and 1/2 cup of mayonnaise Sauce. Let boil up and pour over the CHICKENs. Serve with boiled rice.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)