Fricassee Chicken.
Singe, draw the chicken and disjoint it, put a ¹⁄₄ lb. of bacon in a sauce pan and let the fat fry out slowly. When the bacon is crisp lift it out and put it aside. Flour the pieces of chicken, drop them in the hot bacon fat, shake and turn them until brown then draw them to one side of the saucepan. Add to the fat 3 level tablespoonfuls of flour, mix and add 1 pint of boiling water, stir until boiling, add a level teaspoonful of salt, cover and simmer gently until the chicken is done (1 hr.). Remove from the pan and place on a good size platter with the gravy poured over it and split biscuit laid around the outside of platter.