Smothered Chicken

Ingredients

• Take two young chickens
• rub into them salt and pepper
• put in water enough to cover
• A heaping tablespoon of butter
• some red pepper
• one-half cup vinegar, if you like it

Method

1. 1

   Split down the backs; rub into them salt and pepper and lay them in a small baking pan, put in water enough to cover.

2. 2

   Cut butter into bits; cover with another pan and put into the stove, let cook until done.

3. 3

   Take large tablespoon of butter, some red pepper, juice from the two chickens, vinegar, cook until thick, pour over the chickens and let brown.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 11. The excerpt below is the record exactly as published.

Smothered Chicken Take two young chickens, frying size or a little larger; split down the backs; rub into them salt and pepper and lay them in a small baking pan, put in water enough to cover. A heaping tablespoon of butter, cut into bits; cover with another pan and put into the stove, let cook until done. Take large tablespoon of butter, some red pepper, juice from the two chickens, one- half cup vinegar, if you like i

Cook this with the app: pantry check, scaling, and the assistant.