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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

POULTRY

BROILED CHICKEN

Prepare the chickens the same as for boiling, cut in two through the back, flatten them, place on a cold gridiron over a nice, red fire; after a little time, when they have become thoroughly hot, set them on a plate or dish, lard them well with a piece of butter, pepper and salt to taste, chiefly on the inside. Then place them on the broiler and continue turning them till done. They will take fully 20 minutes; serve hot with butter and plenty of stewed mushrooms.

Sister Susie M. Brallier, Johnstown, Pa.
 

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