This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Clean and cut the chicken the same as for a fricassee. Dredge each piece thickly with salt, pepper and flour. Put three tablespoonfuls of oil or lard in a frying-pan; and when very hot, put in the chicken, and fry slowly until it is done. If young (as it should be), it will fry in three-quarters of an hour. Watch it carefully that it may not burn. When done, arrange the pieces on a hot dish. Pour all the fat, but about one tablespoonful, from the frying-pan; then add a tablespoonful of flour, mix and add a half-pint of milk or cream, stir, season with salt and pepper, and pour over the chicken.