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Easy
Published 1935
Fry the onions and garlic in the butter till well browned, and add the condiments, stirring in with the onions and garlic. When well mixed, add the chicken, divided into joints, and cook till a light brown colour. Then put in the hot water and simmer till the chicken is quite tender and the sauce is reduced to half its original quantity. All poultry can be cooked in this manner
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