Directions:
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.