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Panned Chicken

Split the chicken down the back, and with a pointed knife sever the joints, but do not separate the parts. Slightly flatten the chicken with a rolling-pin, lay bits of butter upon it, and place it in a moderate oven. When it is nearly done remove from the oven, salt and pepper both sides, strew once more with bits of butter, dredge with flour, and return to the oven to brown slightly on both sides, the under side first. When the chicken is thoroughly done, place it on the platter with the skin side uppermost, cover, and set it where it will keep warm. Pour one cup of hot milk into the pan, and add one tablespoon of fine cracker crumbs or grated bread. Season with salt and pepper, if necessary, and add a few drops of onion juice or a teaspoon of chopped parsley or tarragon, as preferred. Stir the gravy vigorously, let it boil one minute, turn it over the chicken, garnish the latter with cress or parsley, and serve.