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Chicken, Maryland Style

Clean and disjoint two spring chickens of medium size, leaving the breast whole. Put the neck and giblets into cold water and cook so as to obtain a cup of the 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 one-quarter cup of butter. Bake in a hot oven from one-half hour to forty minutes with onequarter cup of butter melted in one-quarter cup of hot water. Take up the chicken when done and 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. Add, if convenient, a few button mushrooms. Serve the chicken with the gravy poured round it.