Recipes Tried and True

Fowl and Game Recipes

A GOOD WAY TO COOK CHICKEN. MRS. R. H. JOHNSON.

Fricassee your chicken, taking care to brown the skin nicely; season

to taste. When done set by to cool; then remove all the bones; put

back into the liquor in which it was cooked; chop fine, leaving in all

the oil of the fowl. If not enough of the oil, add a piece of butter;

then pack closely in a dish as you wish it to go to the table.

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