COOKING AN OLD FOWL
Take a medium-sized fowl and cut it into small joints. Flour the joints well, season with pepper and salt, and fry very slowly in fa.t for ten minutes. Take care not to brown the bird.
Well drain the contents of a tin of sweet corn, and put in a casserole. Slice lengthwise five peeled bananas, lay them on the corn, and place the fowl on top. Make a breakfastcuplul of gravy in the pan used for frying the chicken and pour it into the casserole. Put a piece of greaseproof paper over the chicken, and fix on th lid very firmly. Cook for threequarters of an hour in a slow oven, and baste tho chicken with the liquor three or four times during tho cooking.
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Bibliographic details
Manawatu Times, Volume LII, Issue 6455, 12 November 1927, Page 15
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129COOKING AN OLD FOWL Manawatu Times, Volume LII, Issue 6455, 12 November 1927, Page 15
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