Chicken Saute Recipe

Put any of the meat of the breast or of the wings without bone into a

frying-pan with a little fresh butter or bacon fat. Cook them very

slowly, turning repeatedly; if the meat has not been previously cooked

it will take ten minutes, and five minutes if a rechauffe. Sprinkle

with pepper, and serve with mushrooms or broiled bacon. The legs of

cooked chickens are excellent sautes, but they should be boned before

they are put into the pan.

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