This dish is best when the chicken is killed the same day it is fried. Cut off the wings and legs, cut the breast in two, and also the back. Wash well and throw in weak salt and water, to extract the blood. Let it remain for half an hour or more. Take from the water, drain and dry with a clean towel, half an hour before dinner.
Lay on a dish, sprinkle a little salt over it, and sift flour thickly first on one side and then on the other, letting it remain long enough for the flour to stick well. Have ready on the frying-pan some hot lard, in which lay each piece carefully, not forgetting the liver and gizzard.
Cover closely and fry till a fine amber color. Then turn over each piece and cover well again, taking care to have the chicken well done, yet not scorched. Take the chicken up and lay in a hot dish near the fire. Pour into the gravy a teacup of milk, a teaspoonful of butter, a saltspoon of salt, and one of pepper. Let it boil up and pour into the dish, but not over the chicken. Put cs\v1rlIe’d parsley round the edge of the dish and serve.—Mrs. ‘ - 0
Housekeeping in Old Virginia: Containing Contributions from Two Hundred and Fifty of Virginia's Noted Housewives, Distinguished for Their Skill in the Culinary Art and Other Branches of Domestic Economy.
Editor: Marion Cabell Tyree. Publisher: J. P. Morton & Company, 1879. Original from: Pennsylvania State University. Digitized: Jun 26, 2012. Length: 528 pages. Subjects: Cooking, American.