Dress, clean and cut up two
chickens. Place in dripping pan, sprinkle with salt and pepper, dredge
with flour and dot over with one-fourth cup of lard.
Bake thirty minutes in hot oven,
basting every five minutes with one-fourth cup lard melted in one-fourth cup
boiling water. Serve with gravy made by using fat in pan, one-fourth cup
of flour, one cup each chicken stock and cream, salt and pepper.