20 Hungarian Chicken Recipe

Joint a fowl as for fricassee; put it on the fire in enough cold water

to cover it; bring it to a boil slowly, and cook until tender. Unless

the chicken is quite young this should require from 2 to 3 hours. When

it has been simmering about an hour put in a sliced onion, 2 stalks of

celery, 3 sprigs of parsley, and a teaspoonful of paprika. When the

chicken is done, arrange it in a dish, add to the gravy salt to taste

and the juice of 1/2 a lemon and pour it over the chicken From "The

National Cook Book," by Marion Harland and Christine Terhune Herrick.

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