Cut a chicken in eight pieces and drop them into some cold milk,
seasoning with salt. After soaking for a few minutes dry the chicken in
flour and lay in a frying pan in good butter. Place in the oven and let
them cook slowly, turning them occasionally until they are nice and
brown on all sides, when remove them. In the gravy put a tumblerful of
cream and a pinch of paprika, mix well and let it cook for ten minutes,
until it gets thick, then strain and pour over the chicken and serve.
The following "don'ts" are added to the recipe: Don't use frozen
poultry. Don't substitute corn starch and milk for cream.