Recipe: Steamed Chicken

Rub the CHICKEN on the inside with pepper and half a teaspoonful of salt; place in a steamer in a kettle that will keep it as near the water as possible, cover and steam an hour and a half; when done, keep hot while Dressing is prepared, then cut up, arrange on the platter, and serve with the Dressing over it.

The Dressing is made as follows: Boil one pint of gravy from the kettle without the fat, add cayenne pepper and half a teaspoonful of salt; stir a tablespoonful of flour into a quarter of a pint of cream until smooth and add to the gravy. Cornstarch may be used instead of the flour, and some cooks add nutmeg or celery salt.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)