Brown Fricassee
128. Cut your chicken in pieces, wash it and wipe it dry; it must be young, an old one would not be tender when cooked in this manner; season it with pepper and salt. Put in your pan some lard or beef dripping, let it get hot, dredge some flour over your chicken and fry it of a handsome brown, turn each piece so as to have both sides done alike. Take the pieces out, put them on a dish, put a little water in the pan with the gravy, and a piece of butter rolled in brown flour to thicken it. Let it boil once and pour it over the chicken.