1 tender young chicken, cut into joints.

2 eggs, beaten light.

1/2 cup of cracker-crumbs.

Sweet lard, dripping, or the best salad-oil for frying.

Lay the chicken in salt-and-water fifteen minutes; wipe dry, pepper and salt, dip in the egg, then in the cracker-crumbs, and fry slowly in hot lard or dripping. Drain dry, pile on a hot dish, and lay sprigs of parsley over it.