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Chicken Fricassee

Prepare the chicken as for stewing; putin a frying pan with a little water and cook slowly, adding salt when the chicken is half done. When nearly done, allow the water to boil away until the pan is almost dry; add butter or pork fat and sauté the chicken until brown. Lay the pieces on toast; make a brown sauce in the pan and pour around them.

This is a good way to serve fowls, which are made tender by the long cooking.