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1800s Cooking Tips and Recipes

Cooking Chickens - A new way of cooing chickens is to parboil them and then drop them into hot lard, a la doughuts, and fry a few minutes. This will serve to make variety in the bill of fare, but will not wholly take the place of the favorite method of browning in butter. Nice gravy may be made by adding milk and flour to the butter in which chickens have been fried.

The Willimantic Chronicle, Willimantic, Conn., September 29, 1880


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