Fried Chicken

Instructions

1. Clean and disjoint, then soak in salt water for 2 hours.
2. Put in a frying pan equal parts of lard and butter—in all, enough to cover chicken.
3. Roll each piece in flour, dip in beaten egg, then roll in cracker crumbs, and drop into the boiling fat.
4. Fry until browned on both sides.
5. Serve on flat platter garnished with sprigs of parsley.
6. Pour most of the fat from frying pan, thicken the remainder with browned flour, and add the boiling milk.
7. Serve in gravy boat.