Braised Fillets of Chicken

Floured chicken fillets served with mashed potatoes and gravy.

Cut off some fillets of chicken and with a larding-needle lard each of them with four strips of pork; put a slice of fat pork for each fillet on the bottom of a braising pan and on top of the pork, a little piece of onion; sprinkle the fillets over with salt, pepper and flour, place them on the top of the pork and onion, pour in two pints of stock, cover over the pan and cook for an hour or so, basting frequently. A little more water or stock may be required if the other boils away, so that when it is completely done at the end of the hour there will be about one pint left in the pan; take out the fillets, drain them, cover with slightly warmed butter and dust them over with flour again; then place them on a gridiron over the fire and broil them until they are a light brown color. After the meat has been removed from the gravy, skim off the fat; put one tablespoonful of butter and one teaspoonful of flour into a saucepan and cook until of a light brown; then add it to the gravy, and boil up again. Place the fillets on a dish, and pour the sauce around them, or put them on a heap of mashed potatoes, with a little parsley at the edge and the sauce poured around.