White Fricassee of Chicken

I saw this in the MPLS Star Tribune. It is adapted from a cookbook Mary Lincoln (Abraham's wife) owned that was published in 1845. She used it to tempt his appetite for home cooking! My changes or suggestions are, as always, denoted by asterisks.
(serves 6-8)

1 whole chicken (3-4 lbs.), cut into pieces - if you don't want to do this, buy parts that equal the
     3-4 lbs.*
1/8-1/4* t. Kosher* salt
1/2 t. freshly ground pepper
1/2 t. freshly grated nutmeg
1/4 t. ground mace (see, here is a use for this spice you always have hanging around, but
     never use*)
2 t. fresh marjoram, chopped, or 1/2 t. dry leaves
1&1/2 cups cream, half and half, or whole* milk
3 T. butter
3 T. flour
1/4 cup thinly sliced Black Forest* ham, optional

Combine S&P, nutmeg, and marjoram, and sprinkle on the chicken pieces. This is a flavorful mix; you may want to use only half, reserving the rest for another time, or incorporate it into the sauce. Place the chicken pieces in a large frying pan with a lid. Pour the dairy product you have chosen over the chicken, lifting the pieces to make sure it flows under them. Cook over medium heat until the liquid begins to bubble, then lower the heat and cover. Simmer until the chicken is for tender, about 30 mins. Remove the parts to a platter and keep warm. Mash the flour and butter together with a fork and add, but by bit, to the frying pan liquids. continue to cook, stirring frequently, until the sauce thickens. Return the chicken to the sauce in the pan and turn to coat thoroughly. Place thinly sliced ham around the edges of the platter, place chicken in the center, and serve with biscuits and petite buttered peas. Bet he LOVED this one, huh?!

"A dog is loved by old and young - he wags his tail and not his tongue."

Have FUN today!!

Love,

MM