Roll the chicken in a little flour, fry in half butter and lard (considerable in
the pan), have the butter and lard very hot; after both sides brown, cover over
and cook slowly about one hour. If there is much butter or lard in the pan pour
it out, then pour on half a cup of boiling water, hold the cover down tight for
about five minutes for one side, turn the chicken and do the same for the other
side, then leave the cover on until ready to serve.