Mulacolong
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| No Ingredients Found | ||
Directions
The marching rhythm of this name is entrancing. It's origin is as mysterious as the flavor of the dish itself.
A bird which has reached the age politely spoken of as "uncertain" may serve as the piece de resistence of any dinner and reflect glory on the hostess if it is prepared in this manner. Young chickens may also be cooked using somewhat less veal stock and reducing the time of cooking. 1 fowl 1 large onion, chopped 3 pints veal stock 1 Tbsp.
lemon juice 1 tsp. turmeric salt and pepper Cut the fowl in pieces and fry it until it is well browned. Then add the chopped onion to the fat and allow this to brown also. Add the veal stock, which should be very strong, and the turmeric mixed with the lemon juice.
Season with salt and pepper and cook until the chicken is tender. The stock should cook down so that it forms a rich gravy which should be served over the chicken. ++ Carolina Housewife From: 200 Years of Charleston Cooking Shared by: Pat Stockett Submitted By PAT STOCKETT On 03-07-95