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Chicken Paprika

Mrs. Geo. Wright.

Dress, clean and cut two chickens into pieces for serving; then sprinkle with salt and pepper. Cook four and one-half tablespoons butter with one-half onion finely chopped, fifteen minutes, stirring almost constantly to prevent burning. Add chicken, sprinkle with four and one-half tablespoons flour, mixed and sifted with one teaspoon paprika, and pour over one and one-half cups chicken stock. Bring to the boiling point and let simmer twenty minutes, adding more chicken stock if necessary. Remove to casserole dish, cover, and cook until chicken is tender. 3 C cold cooked chicken 2 T gelatine 1/2 C cold water 1 can mushrooms Gyda Finstad.