Fricasseed Chickens—White.
Clean, wash, and joint the fowls. Lay in cold salt and water for one hour. Put them into a pot, with half a pound of salt pork cut into strips, and cold water enough to cover them. Cover closely, and heat very slowly to a gentle boil. The excellence of the fricassee depends mainly upon care in this respect. If the fowls are full-grown and reasonably tender, stew more than one hour after they begin to boil. When done add half a chopped onion, parsley and pepper. Cover again for ten minutes. Stir up two tablespoonfuls of flour in cold water, then into a cup of hot milk, and this, in turn, into two beaten eggs. Then put in a great spoonful of butter, and pour all into the saucepan; mix well, boil fairly, and, having arranged the chickens upon a hot dish, pour the gravy over them.