Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Baked Chicken

• 6 chicken legs
  2 tablespoons lemon juice
  2 tablespoons butter
  1 tablespoon chopped onion
  1 tablespoon carrot
  ½ cup forcemeat
  1 pint stock
  ½ tablespoon salt
  2 egg yolks
  2 tablespoons flour

Melt butter; add vegetables; cook ten minutes. Remove vegetables; add forcemeat, stock, salt and flour; cook until stiff; add yolks of eggs and lemon juice.

Spread this mixture on the chicken legs. Dip in crumbs, egg and crumbs, place in baking dish, and cook in hot oven until chicken is tender, basting with cream. Serve around slices of tomato garnished with [Mayonnaise].