- 1 stewing hen cut in pieces
- 1 large onion chopped
- 4 bay leaves
- 4 whole cloves
- 1 can tomato soup
- salt & pepper
Make a layer of the onion in the bottom of a large saucepan. Put the spices on the onion and then the pieces of chicken. Pour a can of tomato soup over the top. Bring to a boil and reduce flame so that chicken cooks slowly. When chicken is tender and browned remove spices and use gravy over rice or potatoes. Gravy should be salted before serving.
VEAL TONGUE
- 4 small veal tongues
- 2 bay leaves
- 1 onion
- 3 cloves
Boil tongue until tender. Take out of juice and remove outer skin. Put back in juice, add salt and pepper, bay leaves, onions and cloves. Cook ½ hour.
CHINESE CHICKEN
- 1 small chicken, cut into serving pieces
- Sauce
- 1 T chopped Dow Soo
- 1½ t chopped garlic
- 1½ t salt
- 2 T soy sauce
- ½ C water
Brown chicken in hot pan quickly. Let chicken simmer in pan with sauce for ¾ hour or until tender. Saute green peppers and tomatoes in another until tender. Season to taste. Add cooked chicken. Thicken gravy if desired.