Brown Fricassee of Chicken.
Joint the chicken neatly, and lay in salted cold water half an hour. Cut a quarter of a pound of salt pork into strips, and fry in good dripping. Strain it out, skin the chicken as far as possible, and fry in the same fat, with a sliced onion. Chop the pork fine and put into a saucepan; next, the onion; at last, the fowl. Sprinkle a teaspoonful of mixed allspice and cloves over all, pour on cold water to cover them well, put on a tight lid, and stew gently for an hour or more, until the meat is tender. Arrange the fowl upon a hot dish; strain the gravy; season to taste with pepper, salt, and parsley; thicken with browned flour; boil up once; pour over the chicken; cover, and let all stand for five minutes before serving.