Chicken Recipe for Lunch
Cut a young chicken down the rear; wash and wipe dry; season with salt and pepper; put in a dripping pan and bake in a moderate oven ¾ of an hour. This is much better for traveling lunch than when seasoned with butter.
All kinds of poultry and meat can be cooked quicker by adding to the water in which they are boiled some vinegar or a bit of lemon. By the use of some acid there will be a considerable saving of gas, as well as shortening of time. Its action is beneficial on old tough meats, rendering them rather tender and easy of digestion. Tainted meats and chickens will lose their bad taste and stink if cooked in this way, and if not used too freely no taste of it will be acquired.