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MARYLAND CHICKEN

Category:    Chicken
Yield: 6 servings
 
      1    Three-pound chicken                 2 tb Water
      1 c  Bread crumbs                      1/2 c  Minced salt pork
      2 tb Butter or butter substitute              Salt and pepper
      2    Eggs, well beaten              
 
  Cut chicken in pieces.  Dip in eggs which have been seasoned and diluted
  with the water.  Roll in bread crumbs.  Fry pork in heavy roaster until
  crisp and brown.  Add chicken.  Brown slowly. Season with salt and pepper.
  Dot with butter.  Cover.  Bake in slow oven (325 F) about 3 hours, or until
  chicken is tender. Remove chicken. Make a medium thick sauce of drippings
  left in roaster. Serve with chicken. 6 servings.
  
  Florence Taft Eaton, Concord, MA.
 

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