Fowl Sauted Recipe ingredients

To prepare this Fowl Sauted Recipe, first roll the legs and wings in flour seasoned with salt and pepper, then set them to cook in a frying pan containing three or four tablespoonfuls of hot, salt pork fat. When browned on one side turn the pieces and brown the other side. Serve garnished with celery tips and parsley. Serve also at the same time macaroni in tomato sauce, Turkish pilaf, plain boiled rice, curried rice, spinach a la creme, creamed potatoes, etc. Use some of the broth for a sauce. A partridge separated into joints may be cooked in the same way.