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Boston Baked Chicken

Mrs. P. G. Osborn.

Cut a chicken into small pieces as for stewing. Wash and wipe dry; sprinkle with salt and dip each piece into melted butter, then coat with flour. Put into a bean pot, laying the larger pieces in the bottom of the pot and putting any pieces of chicken fat on top. Pour over it 12 C boiling water and cover tightly. If the chicken is a young one bake it for 12 hours. The juices, fat and flour will make an excellent gravy. Take out the chicken when done and arrange with the gravy on a dish or serve direct from the beanpot, first seasoning to taste. Mrs. A. M. Lovell.