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

POULTRY

ROAST CHICKEN

After dressing your chicken allow it to soak in cold water 30 minutes. Place in a kettle and boil until tender, then fill with a dressing made of bread crumbs moistened with the boiling broth of the chicken, 2 well-beaten eggs, 3 tablespoonfuls of sweet cream, and a little parsley; place in the roasting pan, put in the oven and bake for about an hour.

Sister John S. Swartz, Goshen, Ind.

 

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