3 broiler fryers, cut up
6 tbsp. cooking oil
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
3 slices salt pork, 1/2 inch thick, cut in square dice
3 pinches nutmeg
3/4 c. melted butter
3 c. evaporated milk
Paprika
Parsley for garnish

Cut chicken into quarters. Brush with oil and dredge with flour, salt, and pepper. Fry salt pork until brown. Add nutmeg. Place chicken on top of pork (without draining off fat) and baste with melted butter. Cover skillet. Cook chicken about 30-40 minutes over medium low heat until tender. Turn pieces over. Add 1 cup milk. Turn up heat to medium and cook uncovered and let milk cook down. When sauce is fairly thick, add 1 cup milk, repeat above until thickened and add last cup of milk. Cook until thick. Spoon cream gravy over chicken pieces, sprinkle with paprika and garnish with parsley.

This was a specialty of dining cars when you traveled in a Pullman train. Easily divided. It was a memory for me on the 20th Century Limited and B & O's Bluebird Special.