Cut up a CHICKEN into joints. Season with salt, pepper, parsley, a bayleaf, and lemon juice, sprinkle with flour and fry in butter; dip some sliced onions into flour and fry. When done, dish up the CHICKEN in a pyramid, garnish with the fried onions and cover with tomato Sauce.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)