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

POULTRY

CREAMED CHICKEN

Dress and joint the chicken, if it is an old one, boil a little and then take out, place in a dripping pan, cover with sweet cream and a little of the broth in which the chicken was cooked; add pepper, salt, and a little butter. Set it in the oven to cook, and by the time the cream is pretty well cooked away the chicken is done. If using young chickens it is not necessary to boil them.

Sister Sadie E. Sollenberger, Lemasters, Pa.

 

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