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Virginia Fried Chicken

Dice and fry one-half pound of salt pork until it is well rendered. Prepare a young chicken; cut into pieces for frying; soak well in salt and water; wipe dry; season with pepper; dredge well with flour, and fry in hot lard until a rich golden color. Take up and keep warm. Pour into the gravy one cup of milk-it is better to use half cream if convenient; thicken with little flour, adding a spoonful of butter and chopped parsley; pour over the chicken as soon as it comes to a boil; or, if preferred, serve without the cream gravy, with bunches of parsley fried.