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Brown Fricassee of Chicken

Cut in pieces as directed for fricassee of chicken. Place one-quarter of a pound of salt pork or two ounces of butter in a frying-pan, and when hot, put in the chicken, leaving plenty of room to turn the meat; cook until each piece is of a rich brown tint. Remove the chicken and keep warm. Add two tablespoons of flour to the fat in the pan, stir well and when it has cooked two minutes, add a pint of boiling water. When the gravy is smooth and boiling replace the chicken, season with salt and pepper, cover the pan, and simmer gently until the chicken is tender; then add a teaspoon of onion juice, if not objectionable, and dish at once. The gravy will be found thick enough, and if the pan has a tight cover it will not be diminished even after a long cooking.