The chickens should be jointed, the inwards taken out, and the chickens
washed. Put them in a stew pan with the skin side down; on each layer
sprinkle salt and pepper; put in three or four slices of pork, just
cover them with water, and let them stew till tender. Then take them up,
mix a little flour and water together, and thicken the liquor they were
stewed in, add a piece of butter of the size of a hen's egg, then put
the chickens back in the stew pan, and let them stew four or five
minutes longer. When you have taken up the chickens, soak two or three
slices of toast in the gravy, then put them in your platter, lay the
chickens over the toast, and turn the gravy on them. If you wish to
brown the chickens, stew them without the pork, till tender, then fry
the pork brown, take it up, put in the chickens, and then fry until a
light brown.