Smothered Chicken.
Clean and split a pair of young chickens down the back as for broiling. Lay them in a dripping-pan; dash a cup of boiling water, in which have been stirred two tablespoonfuls of butter, over them, and, covering with another pan, cook until tender, and of an equal yellow-brownish tint all over. Lift the pan, now and then, to baste freely—four times with the gravy—twice, toward the last, with melted butter. Lay the chickens in a hot-water dish; add pepper, salt, a chopped boiled egg, finely minced, and a little minced parsley, with browned flour, to the gravy. Boil up, and pour half over the chicken, the rest into a gravy-boat.