Smothered Chicken from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
This is a most delicate and palatable way of cooking Chickens. After cleaning the young Chicken, split down the back and dredge with salt and pepper. Put a Tablespoonful of lard into the frying pan...
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Ingredients
- A Chicken
- A Tablespoonful of Lard
- Salt
- Pepper
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