Another one from Marlene. Thanks Marlene, I am sure that there will be lots of people trying this one. I just love the old recipes, they are always so full of flavour. Must be a cook up this weekend. Let me know if you try these ones or if you have any similar ones that you want to share.
Cut the chicken up neatly, rub a little butter over each piece, place in buttered pie dish, pepper, salt, cover with breadcrumbs, a little minced parsley and grated lemon rind mixed with it, add ½ cup stock or water, put bits of butter on top. Bake slowly from 20 to 30 minutes, according to size and age of fowl. Serve very hot.