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From: The Thorough Good Cook

Poultry: 19. Chicken a la Marengo

Cut up some young fowls as for a fricassee; put them into a frying-pan with some rasped fat bacon and a slice of ham; add to this some slices of onion; season with salt and pepper; fry till the fowls and onions are of a nice colour; remove the fat, add a little lemon juice, and serve.

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