Evening Republican, Volume 17, Number 118, Rensselaer, Jasper County, 17 May 1913 — Maryland Fried Chicken. [ARTICLE]

Maryland Fried Chicken.

Have the chickens dressed and on ice for at least twelve hours before cooking them. Dust each piece with salt and pepper and flour weU. Have an Iron frying pan half full of lard and smoking hot; then put in the

chicken, cover and let cook for half an hour, turning from time to time. When tender, and a rich crisp brown, pouf the fat from the pan and add a large tablespoonful of butter and let brown; then stir in a tablespoonful of flour and stir smooth. Pour in a cupful of rich milk or thin cream and stir and cook until you have a smooth, creamy sauce. Season to taste with salt and pepper. Arrange the chicken on a heated platter with fried strips of cornmeal mush around it; add a little curly parsley, and serve the sauce in a separate dish.