Roast a CHICKEN and cut it into fillets and neat joints. Sprinkle some finely minced herbs, mignonette pepper, and salt over them. Let them remain for an hour, then dip them in frying batter and fry. Serve with fried parsley and tomato purée.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)