Lay on a hot platter, and make a gravy by adding one tablespoonful of flour to the fat, stirring smooth, and adding slowly one cupful of boiling water or stock.

Strain over the chicken.

Milk or cream is often used instead of water.
BROWN FRICASSEE.
Fry one or two chickens as above, using only flour to roll them in.

Three or four slices of salt pork may be used, cutting them in bits, and frying brown, before putting in the chicken.

When fried, lay the pieces in a saucepan, and cover with warm water, adding one teaspoonful of salt and a saltspoonful of pepper.