- 1/4 cup butter or butter substitute or other fat
- 1 tablespoon chopped onlon
- 1 chopped carrot
- 1 slice turnip
- 1/4 cup flour
- 1 cup water
- 1-1/2 cup strained tomatoes
- Salt, pepper and paprika, to taste
- 1 chicken
- Salt-pork fat
- 1 cup button mushrooms
- 2 tablespoons chopped olives
Make a savory sauce by melting butter or butter substitute and cooking in it chopped onion, carrot and turnip cut in small pieces. Stir in flour and add gradually boiling water and tomato, previously stewed and strained. Season with salt, pepper and paprika.
Cut up a chicken, dredge with flour, and sauté in salt-pork fat. Remove from the pan, place in a saucepan and cover with the savory sauce. Cook until the chicken is tender. At the last moment, add the mushrooms and chopped olives.
Arrange the pieces of chicken in the center of the platter and pour the sauce around them, garnishing with triangles of toast and stuffed olives.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!