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Chicken Maryland

Cut two fine, small spring chickens of one and a quarter pounds each into five pieces each. Place them on a plate, season with a teaspoon salt and half teaspoon white pepper. Then roll the pieces in a little flour, lightly immerse in beaten-up egg and then roll lightly in bread crumbs. Heat in a frying pan three tablespoons melted lard, add the chicken and fry for eight minutes on each side, or until a nice golden colour. Then place the pan in a slack oven for fifteen minutes. Pour a cream sauce in the centre of a hot dish. Dress the chicken over the sauce in crown shape. Arrange six thin slices fresh broiled bacon on top of the chicken and, lastly, place six freshly prepared crisp corn fritters around the dish and serve.