Fried Chicken

Chicken pan fried with cream or deep fried in smoking fat.

Take a chicken, pluck, singe and wipe it with a wet towel, and cut in joints. Put into a fryingpan one pint of cream and place it over a moderate fire until it begins to color, then put in the chicken and fry until the underside is of a light brown. Take out a part of the cream, turn the chicken over, season with pepper, and finish cooking it. Put it on a hot dish when done, and pour the cream which was taken out back into the fryingpan, stir it well with what remains in the pan, let it boil once, and serve it with the chicken sprinkled with salt. A small chicken may be breaded, either whole or in quarters, and fried brown in smoking fat.