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Stewed Chicken with Asparagus

Cut up a chicken into quarters, put it into a saucepan with a little butter to fry; when it begins to steam, dust over with flour and fry to a pale brown; sprinkle over one teaspoonful of chopped parsley and a little salt. Take a couple of bunches of asparagus, break off the tender parts, wash them well in salted water, boil slightly in more salted water and drain them; put a lump of butter and one tablespoonful of cream into a saucepan over a slow fire, place half the asparagus on top, dust with pepper and then arrange the pieces of chicken over it; cover it with the remainder of the asparagus, put a few small pieces of butter on top, pour over one breakfast cupful of cream and stew gently until done. Turn the whole out onto a dish, garnish with croutons of fried bread, and serve.