Fried Chicken II
1 cp milk
1 - Take small chickens and, after cleaning, cut each into 4 or 6 pieces.
2 - When each piece has been quickly dipped in cold water and dredged with salt and pepper, roll it in flour.
3 - Place the pieces in a frying pan in which some fat has been heated until very hot.
4 - When each piece has been cooked brown on both sides, drain and transfer to a warm platter.
5 - From the pan pour off all the fat but about 2 tbsp.
6 - Stir in 2 tbsp flour, then 1 cp milk, add seasoning of salt and pepper and, if desired. chopped parsley.
7 - Serve the chicken with the gravy poured over it.