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Fried Chicken #2

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3 to 4 pounds fowl
1/4 cup butter
1/4 cup lard
1/2 cup chicken stock (hot)
1/2 cup cream


Clean, dress chicken, cut in pieces, dredge with flour, fry in butter and lard and brown. Bake in moderate oven, baste every 5 minutes with 1/4 butter and 3/4 boiling water. When tender remove fowl. Skim fat leaving 2 tablespoons for gravy, add 2 tablespoons flour, blend. Add stock, cream, seasoning. Cook, then strain.

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