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2 frying chickens cut up and livers

2 or 3 beaten eggs and fresh
toasted breadcrumbs

1 cup of butter for frying and
1 cup of butter for dotting on top cups skinned tomatoes
of chicken and vegetables to 8 peppercorns
2 cups of small onions (or large salt
ones cut up)

cups small new potatoes
(or canned potatoes)

cups carrot sticks
cup fresh peas

OW kK DO N

Heat butter in heavy skillet. Dip chicken pieces in egg and bread-
crumbs twice and fry quickly until light brown. Arrange in Pyrex
glass casserole with the vegetables and salt and pepper to taste.
Dot with butter.

Cover and cook in a slow to medium oven (825°) approximately
3 hours.

This chicken can be served with creamed mashed potatoes or rice
and a salad on the side. Fresh berries and cream to follow or coffee
and peppermint ice cream decorated with slivered blanched almonds.
This is my Mother’s recipe and is approximately 30 years old. It

is the best chicken I ever tasted besides being an easy dish for
company and buffet suppers.

Mrs. D. Poesiat