Instructions: Rather suspiciously, this dish was also know as fried chicken al la Mexicaine. The old-fashioned tomato sauce does not taste much like the tomato sauces we know today; its tart and work better as a condiment on the side than as a sauce to be poured over (though it is exactly the sort of tomato sauce that was served on pasta 100 years ago).

Serve with peas and mashed potatoes.

Cookbook" (1887), by Hugo Ziemann & Mrs. F.L. Gillette.

Dip chicken pieces in Tomato Batter. In large skillet melt butter with oil. Add chicken pieces two at time and fry until brown (more than two pieces at time can be fried as long as pieces are not crowded). Serve, passing hot Tomato Sauce.

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