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Fricasseed Chicken

Cut a chicken into eleven pieces, brown in a pan with two tablespoons of butter or dripping. Cover with boiling water, add salt, pepper (a small bunch of herbs if liked) and a few slices of salt pork. Simmer until tender, (about an hour). Strain, skim the fat from the liquor, make a sauce with one tablespoon of butter, two of flour and one-pint of the liquor. When slightly cooled, add a cup of milk or cream, beaten with two yolks of eggs. Heat again until slightly thickened, pour over the chicken and serve with rice or dumplings.

FRIED SPRING CHICKEN (Southern Style) Cut a small chicken in four or six pieces, dip each piece hastily in cold water, then sprinkle with salt and pepper, and roll the pieces in plenty of flour. Have some sweet lard heated very hot in a frying-pan, and fry the chicken until each piece is of a rich brown hue on both sides. Take up, drain well, and arrange the pieces on a warm platter, setting the dish in a hot place to keep the meat from cooling while the gravy is being made. Pour out of the pan all but a tablespoon of the fat, and stir into the pan a cup of milk. When the liquid is hot and well stirred, thicken to a rich cream with one tablespoon of flour rubbed smooth in one tablespoon of butter. Boil two or three minutes, stirring constantly, season with salt and pepper, and pour the gravy over the chicken. A little chopped parsley is often added to the gravy. If butter is used in place of lard it is difficult to manage, as it burns so easily.