Home › Fish › One Chicken, Carrots, Onions, and Herbs
One Chicken, Carrots, Onions, and Herbs
Six ounces of Butter.
Four ounces of Flour.
Three-quarters of a pint of the Liquor the Chicken is boiled in.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Fish › One Chicken, Carrots, Onions, and Herbs
Six ounces of Butter.
Four ounces of Flour.
Three-quarters of a pint of the Liquor the Chicken is boiled in.