Chicken — Country Style
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 34. The excerpt below is the record exactly as published.
Chicken — Country Style. Cut the chicken into 8 pieces, and drop into cold milk, salted. Dry them in flour, and fry in hot butter, slowly in the oven, turning them as they brown, until they are thor- oughly cooked. Remove them from the pan, pour into the gravy a cup of pure cream, and some paprika
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