Cut up a pair of young chickens, as for fricassee. Lay in cold water for one minute, and, without wiping them, pepper and salt each piece; roll in flour and fry in hot fat to a fine brown. Pile upon a hot-water dish ; fry whole bunches of green parsley in the lard and lay over and about them. This is the famous fried chicken of the South.

Or—

Fry thin slices of fat bacon crisp in a hot pan, take them out and set aside. Cook the chicken prepared as above in the fat left in the frying-pan. Dish the chicken, laying the fried bacon about it as a garnish, cover and keep hot. Stir into the gravy over the fire a tablespoonful of flour until it begins to brown, and into this, gradually, a cup of cream or milk heated in another vessel with a tiny bit of soda in it. Continue to stir until the mixture is smooth; add a heaping teaspoonful of minced parsley, and pour over the chicken.

This is Maryland Fried Chicken with Cream Gravy.