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Chicken, Maryland Style

I chicken

1 cup milk or cream

2 tablespoons flour

½ cup butter or other fat

Salt and pepper

Clean and disjoint chicken, leaving the breast whole. Put the neck and giblets into cold water and cook so as to obtain a cup of stock for the gravy. Arrange the chicken in a pan, being careful that no piece touches another. Sprinkle with salt and pepper, dredge with flour, and dot over with half of the butter or other fat. Bake in a hot oven from thirty to forty minutes, basting frequently with one-fourth cup of butter melted in one-fourth cup of hot water.

When the chicken is done, make a gravy from the fat left in the pan, stirring in two tablespoons of flour, one cup of milk or cream and the cup of stock made from the giblets. If desired, add a few button mushrooms. Serve the chicken with the gravy poured around it.