Submitted by Mrs. M.F.S.
Stew slowly two chickens, cook until the meat drops from the bones. When cool enough remove bones, chop fine, boil liquor down to a cupful, add to it butter the size of an egg, one teaspoon of pepper, salt to taste. Pour this over meat, stir well. Place a plate containing a weight over it, let stand over night, when it will be ready to slice.
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