Wash and cut up a young CHICKEN, wipe it dry, season with salt and pepper, dredge it with flour, or dip each piece in beaten egg and then in cracker crumbs. Have in a frying pan one ounce each of butter and sweet lard made boiling hot. Lay in the CHICKEN and fry brown on both sides. Take up, drain it and set aside in a covered dish. Stir into the gravy left, if not too much, a large tablespoonful of flour, make it smooth, add a cup of cream or milk, season with salt and pepper, boil up and pour over the CHICKEN. Some like chopped parsley added to the gravy. Serve hot.
If the CHICKEN is old, put into a stewpan with a little water and simmer gently till tender; season with salt and pepper, dip in flour or cracker crumb and egg, and fry as above. Use the BROTH the CHICKEN was cooked in to make the gravy, instead of the cream or milk, or use an equal quantity of both.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)