Cut a spring CHICKEN into pieces at the joints; season with salt and pepper and fry in hot lard with some tender MUTTON chops. Fry 1 sliced onion in hot butter with 2 ounces of rice, 1 teaspoonful of curry-powder and 1 chopped apple; add to the CHICKEN. Moisten with 1 quart of CHICKEN BROTH, season to taste and let simmer until the CHICKEN and MUTTON are very tender; then add 1 pint of hot Oysters and the juice of 1/2 lemon. Let all get very hot and serve on a platter with fried egg-plant.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)