There are so many delicious ways of cooking chicken that it is difficult to know which to choose for this cookery book. I shall, however, start with one which finds great favour among all my friends.


I young chicken, I onion, I tablespoon of butter, 1 tablespoon of flour, a bouquet of mixed herbs, 1 bay leaf, stock or water, salt and pepper.


The chicken should be jointed in 8 or 10 pieces. Chop the onion finely. Put the butter in a saucepan and, when hot, add the onion and let it brown. Then sprinkle in the flour and cook also till brown, mixing well. Now add the pieces of chicken, season them well with salt and pepper, and cook till a golden brown. Pour over them 1 1/2 pints of either stock or hot water, add the herbs and bay leaf, finely chopped. Bring to the boil and simmer very gently for 1 1/2 hours. When done, place the pieces of chicken on a hot dish and strain the gravy over them.