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Chickens To Fry

(Poultry.) - (The Lady's Own Cookery Book)

Scald and split them; put them in vinegar and water, as much as will

cover them, with a little pepper and salt, an onion, a slice or two of

lemon, and a sprig or two of thyme, and let them lie two hours in the

pickle. Dry them with a cloth; flour and fry them in clarified butter,

with soft bread and a little of the pickle.

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