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MULACOLONG

Category:    Chicken, Stew, Poultry
Yield: 6 servings
 
      1    Fowl                                1 tb Lemon juice
      1 lg Onion                               1 ts Turmeric
      3 pt Veal stock                     
 
  
  A bird which has reached the age politely spoken of as "uncertain" may
  serve as the piece de resistance of any dinner and reflect glory on the
  hostess if it is prepared in this manner.  Young chickens may also be
  cooked in the same way by using somewhat less veal stock and reducing the
  time of cooking.
  
  Salt and Pepper
  
  Cut the fowl in pieces and fry it until it is well browned.  Then add the
  chopped onion to the fat and allow this to brown also.  Add the veal stock,
  which should be very strong, and the turmeric mixed with the lemon juice.
  Season with salt and pepper and cook until the chicken is tender.  The
  stock should cook down so that t forms a rich gravy which should be served
  over the chicken.   --Carolina Housewife
  

 

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