Fried Chicken.
1 tender chicken.
2 ounces of salt pork.
3 tablespoonfuls of flour.
1/2 pint of milk.
1 generous teaspoonful of salt.
1/4 teaspoonful of pepper.
1 tablespoonful of butter.
Singe the chicken and wipe it with a damp towel. Cut it into handsome joints. Season it with the salt and pepper, and roll it in the flour. Cut the pork into thin slices, and fry it slowly until all the fat has been extracted, then take out the pork. Draw the frying-pan to a hotter part of the range, and when the fat begins to smoke lay in the slices of chicken. Fry the chicken brown on all sides. It will take about half an hour to cook it. When it is done, arrange it on a warm platter. Put the butter with the fat remaining in the pan, and add all the flour that did not cling to the chicken, stirring until smooth and frothy. Gradually add the milk, stirring all the time. When the sauce boils up, taste it, to learn if it requires more salt and pepper. Pour the sauce over the chicken and serve. If parsley be liked, add to the sauce half a teaspoonful, finely minced.