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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