No. 234 Fricasseed Chicken
One Pair
Cut a chicken in quarters, make a rich gravy of 1 pint of milk, 1 pint of water or oyster liquor, 3 tablespoonfuls of flour, a little butter mixed in the flour; after the chicken nearly boils in the milk and water, then put in the flour mixed with the butter; put in a few sprigs of parsley; let all boil till done. Boil some rice in a saucepan so as not to break up the grains; put the chicken when done on the platter, put the rice all round dish, pour the gravy in the center all over the chicken, and serve hot.