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

POULTRY

CURRIED CHICKEN

Place roasting pan on the stove with 3/4 cup of butter and lard mixed; when hot put in the chicken previously rolled in flour, season with salt and pepper, fry to a nice brown quickly, then sprinkle with 2 tablespoonfuls of curry powder; pour in boiling water until the chicken is almost covered. Put on the top of the roasting pan, open the steam escapes, and set in a hot oven until the chicken is browned nicely. It should be turned once. Make gravy and serve immediately.

Sister Minnie G. Eby, Jacksonville, Oregon.

 

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