Steamed Breast Of Chicken
|Lemon juice||1 Teaspoon|
|Chicken||2 1⁄2 Pound|
Fillet the breasts from the chicken.
Lightly butter a soup plate.
Lay the breasts in it with a little butter and the lemon juice on top.
Cover with a lid and put the plate over a pan of fast boiling water.
After 20 minutes, turn the breast in the plate, cover, and cook a further 20 minutes.
Salt and serve with its cooking juice.
This is really for invalids.
It is more palatable to the sick than chicken that has been boiled and flavored with soup vegetables, and it is far more delicate than roast chick.
You will have to eat up the legs yourself.