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Chicken Fillets Braised

Place half-dozen pieces of salt pork on the bottom of braising pan. On this put two slices of onion; dredge the fillets well with salt, pepper and flour; put pork and onion on fire, cover pan and cook slowly twenty-five minutes, then add a pint of good stock, bones of one chicken, cover pan and cook moderately one hour. Baste often with the gravy; if necessary for more gravy add little more stock. Remove the fillets from fire and drain until quite dry. Cover with soft butter and dredge well with flour. Broil until a pretty brown and serve with Maitre d'hotel butter.