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Wisconsin cookbook, 1900-1920
Page 125
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5 # stewing hen 1 c. rice (raw) Cook untill done season as desired. I usually put celery allspice and onion in mine sauce 1/4 c. butter 1/4 c flour 1 c light cream Cook untill thick 1/2 t. salt and pepper 1 c. sliced mushrooms 1 c blanched toasted almonds when chicken is cool cut in nice size pieces add the above ingredients and put in baking dish and bake 1 hr. at 375F. Vivian McKown May 19-34
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5 # stewing hen 1 c. rice (raw) Cook untill done season as desired. I usually put celery allspice and onion in mine sauce 1/4 c. butter 1/4 c flour 1 c light cream Cook untill thick 1/2 t. salt and pepper 1 c. sliced mushrooms 1 c blanched toasted almonds when chicken is cool cut in nice size pieces add the above ingredients and put in baking dish and bake 1 hr. at 375F. Vivian McKown May 19-34
Szathmary Culinary Manuscripts and Cookbooks
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