Fowl
Butter
Parsley
Lemon
Small onions
Bread crumbs

"Cut up a fowl and put it into a frying-pan with two

ounces of butter, one onion cut up and a sprig of chopped

parsley, salt and pepper; put it on the fire and cook it, but turn the pieces several times; then take them out and roll them whilst hot in bread crumbs, and fry them, with cut lemons. Serve."

This recipe (No. 136) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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