1 chicken

2 tablespoons fat

2 cups chicken stock 2 tablespoons flour 1 cup milk or cream

1 egg-yolk

Salt and pepper


Salt pork

Rice or dumplings

Singe, clean and cup up the chicken. Brown in a pan with the fat. Cover with boiling water, add salt, pepper, herbs and a few slices of salt pork. Simmer until tender (about an hour), strain and thicken one pint of the liquor with the flour mixed to a smooth paste with a little cold water; add the milk or cream beaten with the yolk of the egg. Heat again until slightly thickened, pour over the chicken and serve with rice or dumplings (see Index for recipe).


1 chicken

2 or 3 small slices salt pork 2 tablespoons flour

1 pint boiling water

Salt and pepper 1 teaspoon onion-juice, if desired

Cut in pieces as directed for white fricassee. Place salt pork in a frying-pan, and when hot put in the chicken, leaving plenty of room to turn the meat; cook until each piece is a rich brown. Remove the chicken and keep it warm. Add the flour to the fat in the pan, stir well and when it has cooked two minutes, add the boiling water. When the gravy is smooth and boiling, replace the chicken, season with salt and pepper, cover the pan, and simmer gently until the chicken is tender, then add a teaspoon of onion-juice, if desired, and serve at once. The gravy will be thick enough, and if the pan has a tight cover, it will not be diminished, even after long cooking.