FRIED CHICKENS.
125. Wash your chickens, cut them in pieces, season them with pepper and salt. Have in a pan some hot butter and lard mixed; dust some flour over each piece, and fry them slowly till of a bright brown on both sides; take them up, put a little water in the pan, add some butter rolled in flour to thicken the gravy, and more pepper and salt if required. Young spring chickens are only suitable for frying.