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Chicken, Fried

Take the remains of a cold chicken, cut it into neat joints, salt and pepper these rather highly, and strew over them finely-chopped onion and parsley. Cover them with oil, and squeeze over them the juice of a lemon. Turn the pieces every now and then, and let them remain until they have imbibed the flavour, then dip them in flour, and fry in hot butter or lard. Put a breakfast-cupful of good stock into a saucepan, with a moderate-sized onion stuck with two cloves, a bay-leaf, a little salt and pepper, the juice of a lemon, and a little parsley and tarragon chopped small. Let this sauce boil well, and then strain it. Serve the pieces of chicken piled up on a dish, covered with a napkin, and garnished with fried parsley, and send the above sauce, or, if preferred, tomato sauce, to table in a tureen. Probable cost, 4d., exclusive of the chicken. Sufficient for three persons.