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Supreme of Chicken

The following recipe was transcribed ver batim from 

The Home Comfort Range Cook Book

Circa 1900

Boil soft a good chicken, strain the stock, and cut the meat in strips. Melt two ounces of butter, add three tablespoons of sifted flour, pepper, salt and a little mace, pour the chicken stock on this, adding a cup of cream, simmer for five minutes, pour on the chicken and serve. A teaspoonful of extract of beef imparts color and fine flavor to the dish.

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