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Fried Chicken, Baltimore

Singe, cut head and feet off a two-and-a-half-pound tender chicken, draw, neatly wipe and cut it into twelve equal pieces. Place on a plate, season with a teaspoon salt and half teaspoon pepper, turn well in seasoning, lightly roll in flour, shake off superfluous flour, then dip in beaten egg and lightly roll in fine bread crumbs. Thoroughly heat two tablespoons melted butter in a sautoir, add chicken pieces one beside another and gently fry for eight minutes on each side, set in oven for ten minutes, then remove to oven door. Pour Madeira sauce on a hot dish, then nicely dress chicken over and arrange the twelve Baltimore fritters around. Broil six thin slices ham for one minute on each side, place ham over chicken and serve.