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FRIED SPRING CHICKEN

(Poultry) - (The International Jewish Cook Book)







Cut it up as for fricassee and see that every piece is wiped dry. Have
ready heated in a spider some goose-fat or other poultry drippings.
Season each piece of chicken with salt and ground ginger, or pepper.
Roll each piece of chicken in sifted cracker or bread crumbs (which you
have previously seasoned with salt). Fry in the spider, turning often,
and browning evenly. You may cut up some parsley and add while frying.
If the chicken is quite large, it is better to steam it before frying.











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