Recipe: Fillet of Chicken, Pondexter

Singe, draw and then wash thoroughly a large stewing CHICKEN and then cook until tender. Let cool. Now cut the wings and take out the bones, breaking as little as possible. Cut the breast into slices a little larger than an Oyster and remove the legs and thighs. Remove the bones and then cut the meat into neat filets. If the meat breaks apart, press firmly together and then season, roll in flour and dip in beaten egg; then roll in fine bread crumbs. Press firmly. Fry until golden brown in hot fat. This may be prepared early in the day and then set in the oven to heat.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss