Make common batter; mix into it a cupful of chopped tomatoes, one onion chopped, some minced parsley, salt and pepper. Cut up young, tender CHICKENs, dry them well and dip each piece in the batter; then fry brown in plenty of butter in a thick-bottomed frying pan. Serve with tomato Sauce.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)