Sawmill Chicken (1953)

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   The latest volume of DARE has 1967.


(PROQUEST HISTORICAL NEWSPAPERS)
  'Sawmill Chicken' Gives Tang to Roe; By Hugh Brannen Post Reporter; The Washington Post (1877-1954), Washington, D.C.; Mar 8, 1953; pg. C2, 1 pgs:
   FOR FINEST RESULTS with your springtime cookery, for just that little culinary conceit that would set you back eight bucks a set if you got soup and music with it, you ought to fry your shad roe with a slice of 'sawmill chicken,' the debatable delicacy of Dixie.
   As every lineal descendant of Nathn Bedford Forrest knows, sawmill chicken is middlin' meat with a streak of lean.  It is not fatback, which cooks down to nothing.
   It's lean enough not to shrink much in the frying, and if you cook it on a slow fire it comes out crisp and flaky, with a body that a man can get his teeth into and his thoughts onto.
   It's prime table bait.  If it's way down in esthetics, it's high up on the hog.
   Parboil your shad roe a little, if you want to take away every vestige of fishy taste, though why you should want to is beyond us.  Then decorate it with a streak of lean and fry it slowly.  THe extra salt in the bacon will be all the salt you need for the roe.  Don't make the mistake of soaking the meat in water to remove the flavor.