Chicken Gravy Recipe

Pour one pint of boiling water into the dripping pan in

which the fowl was baked; while it is boiling up mix one heaping

tablespoonful, or one ounce, of flour with half a cup of cold water, and

stir it smoothly into the gravy; season it to taste with pepper and

salt, and send it in a bowl to the table with the chicken and potatoes.



In carving the chicken cut off the drumsticks, wings, and neck

carefully, and lay them aside; use the second joints, breast and fleshy

parts, for dinner; and after dinner cut up what remains of the carcass

in neat pieces, which you must save with the pieces first cut off, to

use for FRIED CHICKEN.



Half the cost of the Roast Chicken, stuffed, and the Baked Potatoes,

will be thirty-eight cents.

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