2    Young broiling chickens (2
1/2 lb Ea)
Salt & pepper
2 c  Flour
2 c  Lard
1 1/2 ts Baking powder
3 1/2 c  Milk

Quarter chickens. Season with salt & pepper & roll each in flour. Use
2 iron frying pans. Add lard to depth of 2″ or more. Heat lard, add
chickens & cover for a few minutes. Then saute, uncovered, until
nicely browned. Remove chicken to absorbent paper & keep in warm
place. Make biscuit dough using 1 1/2 cups flour, 1/4 cup lard, 1
tsp. salt, the baking powder & 1/2 cup milk. Pat out on board to 1/2″
thickness & cut in 2″ rounds. Drop biscuits into hot lard the chicken
was cooked in. Brown biscuits on both sides, drain on paper, & keep
hot. To make gravy, pour off lard. Return 1/4 cup lard to one of the
pans & blend in 1/4 cup flour. Gradually add 3 cups milk. Cook,
stirring constantly, over low heat until thickened. Season to taste.
Serve chicken with biscuit puffs & gravy.