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Chickens, to fry

Instructions

Scald and split them; put them in vinegar and water, as much as will cover them, with a little pepper and salt, an onion, a slice or two of lemon, and a sprig or two of thyme, and let them lie two hours in the pickle. Dry them with a cloth; flour and fry them in clarified butter, with soft bread and a little of the pickle.

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Source

The Lady's Own Cookery Book (1844).


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