1 medium sized roasting fowl
Flour
1 small onion
1 wineglassful of cream or ''top milk'
1 tablespoon or more of butter

"Prepare the fowl, cut in pieces for serving. Heat the butter and in it brown the onion ; then flour the pieces of chicken and brown on all sides in the heated butter, salting to taste. Add the cream and allow to cook to boiling point; remove from the stove and serve sprinkled with chopped parsley."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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