onion. Dredge the fillets well with salt, pepper and flour, and place
them on the pork and onion. Cover the pan, and set on the stove. Cook
slowly half an hour; then add one pint of light stock or water and the
bones of one of the chickens. Cover the pan, and place in a moderate
oven for one hour, basting frequently with the gravy. If the gravy
should cook away, add a little more stock or water, (there should be
nearly a pint of it at the end of the hour). Take up the fillets, and
drain; then cover them with soft butter, and dredge lightly with
flour. Broil till a light brown. Serve on a hot dish with the sauce
poured around. Or, they can be dressed on a mound of mashed potato,
with a garnish of any green vegetable at the base, the sauce to be
poured around it.

To make the sauce: Skim all the fat from the gravy in which the
fillets were cooked. Cook one table-spoonful of butter and one heaping
teaspoonful of flour together until a light brown; then add the gravy,
and boil up once. Taste to see if seasoned enough, and strain.


Chicken Fillets, Saute.

Flatten the fillets by pounding them lightly with the vegetable
masher. Season with pepper and salt, and dredge well with flour. Put
in the frying-pan one table-spoonful of butter for each fillet, and
when hot, put the fillets in, and cook rather slowly twenty minutes.
Brown on both sides. Take up, and keep hot while making the sauce. If
there are six fillets, add two table-spoonfuls of butter to that
remaining in the frying-pan, and when melted, stir in one table-
spoonful of flour. Stir until it begins to brown slightly; then slowly
add one and a half cupfuls of cold milk, stirring all the while. Let