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  • 4 chickens
  • Salt
  • Pepper
  • Little mace
  • 1/2 a pint of water
  • 2 teaspoonful of flour
  • 4 ounces of butter
  • 1 tablespoonful of Currie
Cut off the wings and legs of four chickens; separate the breast from the backs; divide the backs crosswise; cut off the necks; clean the gizzards, and place them with the livers and other parts of the chickens (after having been thoroughly washed) into a saucepan, adding salt, pepper, and a little mace; cover with water, and stew till it becomes tender; then take out the chicken. Thicken half a pint of water with two teaspoonful of flour rubbed into four ounces of butter, as you think proper, with a tablespoonful of Currie; let the chicken stew fifteen minutes longer, and they are done.
Submitted by Cassyjean - Torrington, CT Aug 25, 2009 15 min 30 min 45 min


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