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Recipes from American Cookery
 by Amelia Simmons (1796)

MEATS
To broil Chickens.

Take those which are young and tender, break the breast bone, season high with pepper and salt, broil half an hour on hot coals. Six ounces butter, three spoons water, and a little flour will make a gravy.

Pigeons may be broiled in the same way in twenty minutes.

 

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