CHICKEN PAPRIKA
Say a five pound chicken—do it this way and see how you like it.
Slice four small onions. Put one-sixth pound of butter into pan, add onions and let cook over fire until soft and a light brown in color. Add two teaspoonsful of paprika and put in the chicken piece by piece, fitting into kettle; add 1¼ tablespoonsful of salt, cover tightly and cook until soft (two hours or more). Remove the chicken, and into the gravy add 1¼ tablespoonsful of canned tomatoes; shake in a tablespoonful of flour and stir well; add ¾ pint of sour cream and stir well over the fire. Strain over the chicken; heat again and serve.