Dress, clean and cut chicken at the joints in pieces for serving. Season with salt, pepper and ginger to taste and let stand over night. Dredge chicken with flour and fry in hot fat until brown. Place in porcelain casserole, covered, and put in oven over a pan of hot water.; or on top of stove in iron casserole under very small over a pan of hot water or on top of stove under very small flame. Add if you wish a little sliced onion and a piece of celery and carrot and the strained tomato. Simmer one hour or until tender and slightly browned. Add a little hot water if porcelain casserole is used to avoid cracking. Serve hot.
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