Required: One fowl.

Two tablespoonfuls of flour.

One teaspoonful of salt.

A dust of pepper and cayenne.

Two ounces of beef dripping.

Three tomatoes.

Watercress.

Two teaspoonfuls of chopped parsley.

Cut the fowl into neat joints, and remove the skin. Put the flour and seasoning on a plate, and then dip the chicken in it.

Melt the fat in a small frying-pan, put in the pieces of chicken, and fry till they are a golden brown on each side. Keep them hot while you fry some neatly-cut pieces of bread. When nicely browned on each side, sprinkle these with a little salt and pepper.

Slice the tomatoes, and fry them for about two minutes in the fat; lay them on the slices of bread, and place the chicken on the top. Garnish with little bunches of well-washed watercress, sprinkle the chopped parsley over all, and serve.

Cost, 3s. 6d.