Fricasseed Chicken—Brown.
1 pair of chickens.
½ lb. salt pork, minced.
1 small onion.
Tablespoonful of chopped parsley.
2 tablespoonfuls of butter.
Browned flour.
Pepper, and a little salt.
Joint the chickens, cutting them with a sharp knife. Put, with the pork, into a pot with a quart of water, and stew until tender. Do not boil fast, especially at first. Strain off the liquor and cover the chickens while you prepare the gravy. Put it into a large frying-pan. There will not be too much after the chickens are taken out of it. Add to it the parsley and chopped onion, with seasoning. Boil up, thicken with browned flour; stir in the butter and cook rapidly, stirring often, ten minutes. Arrange the chickens upon a hot dish and pour the gravy over it. Let all stand for five minutes before sending to the table.