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Fried Chicken

From an old cookbook · modernised transcription
By United Methodist Church (Grayville, Ill.) · From a historical cookbook (Internet Archive) · 2 ingredients
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Fried Chicken

Ingredients

Directions

  1. Cut up and let stand awhile until cool, salt, pepper and flour; put in hot lard, cover tightly; cook about one-half hour, not too fast. Serve with spoonfuls of rice on the platter.

  2. Gravy. — Put a tablespoon of flour in the skillet, let brown and pour in a cupful of cold water and milk (or cream) stir and boil until it thickens. — Mrs. J. B. Jolly.

By United Methodist Church (Grayville, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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