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

POULTRY

STEWED CHICKEN

Take a dressed young chicken, cut up into parts; add salt, then put in a kettle with enough water to cover, boil 20 or 25 minutes (if an older one boil longer or until the wing is tender). Have some flour mixed with water, put in the kettle with chicken, stir and let boil a few minutes, then serve. Season with pepper, parsley or saffron if liked.

Sister Katie Geib, Mastersonville, Pa.

 

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