Recipe: Chicken Lunch for Traveling

Cut a young CHICKEN down the back; wash and wipe dry; season with salt and pepper; put in a dripping-pan and bake in a moderate oven three-quarters of an hour. This is much better for traveling lunch than when seasoned with butter.

All kinds of poultry and meat can be cooked quicker by adding to the water in which they are boiled a little vinegar or a piece of lemon. By the use of a little acid there will be a considerable saving of fuel, as well as shortening of time. Its action is beneficial on old tough meats, rendering them quite tender and easy of digestion. Tainted meats and FOWLS will lose their bad taste and odor if cooked in this way, and if not used too freely no taste of it will be acquired.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)