Take a young, fat chicken, cut it up, pepper and salt it, dredge it over with flour, and set it by while you mix acup of lard, and some slices of fat bacon in a frying pan. Let the lard get very hot, then drop in a fewpieces of the chicken, always allowing room in the pan for each piece to be turned without crowding. As fast as you fry the pieces, put them on a dish over hot water to keep the heat in them while you make the gravy. Pour off some of the grease the chicken was fried in, and then dredge into the fryingpan some flour, let this brown nicely and then pour into it acup of sweet milk, little at a time; let it froth up, and then place your chicken back into the gravy for three minutes. If you like the chicken brown and dry, pour the gravy under it on the dish for serving.