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Fowl To Make Tender

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







Pour down the throat of the fowl, about an hour before you kill it, a

spoonful of vinegar, and let it run about again. When killed, hang it up

in the feathers by the legs in a smoky chimney; then pluck and dress it.

This method makes fowls very tender.











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