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Chicago cookbook, 1930s?
Page 74
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Breasts of Chicken 2-1# (Breasts) pkgs of frozen chicken B - season and flour 1/2 cup Butter or margarine melted, 4 slices Bacon cut in 1 inch pieces 1/2 cup celery chopped fine 1 small onion sliced 1/2 cup sherry or tomatoe juice 1 teaspoon salt 1 teaspoon rosemary 1 " Worcestershire, thaw chicken shake 2 or 3 pieces of chicken in a bag with the flour Brush chicken with Butter Place skin side down in casserole Bake 30 min. at 400 Degree Turn chicken, Bake 30 minutes longer Brown Bacon in pan remove from pan add celery an onion to the drippings. Cook until tender stir in Bacon and remaining ingredients. pour over chicken Cover casserole Bake 30 min. at 350 Degrees
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Breasts of Chicken 2-1# (Breasts) pkgs of frozen chicken B - season and flour 1/2 cup Butter or margarine melted, 4 slices Bacon cut in 1 inch pieces 1/2 cup celery chopped fine 1 small onion sliced 1/2 cup sherry or tomatoe juice 1 teaspoon salt 1 teaspoon rosemary 1 " Worcestershire, thaw chicken shake 2 or 3 pieces of chicken in a bag with the flour Brush chicken with Butter Place skin side down in casserole Bake 30 min. at 400 Degree Turn chicken, Bake 30 minutes longer Brown Bacon in pan remove from pan add celery an onion to the drippings. Cook until tender stir in Bacon and remaining ingredients. pour over chicken Cover casserole Bake 30 min. at 350 Degrees
Szathmary Culinary Manuscripts and Cookbooks
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