Combine all ingredients in large kettle. Cover and cook on low heat 2 ~ 3 hours. Stir occasionally. Add water if necessary.

Before serving, remove bones (this is dated 1926 - I think they were using stewing hens, which are much tougher that the friers we get now. I only cook this about 1 hour. The chicken should be tender enough to be falling off the bone. This can also be cooked on a Crockpot, on "low" about 10 - 12 hours.

It's from a Tabasco Sauce ad, dated 1926/1976 and it's as good as it sounds.

Serves: 6 Posted by: Jo Merrill (ECGJ65B) - Prodigy Reposted by: Debbie Carlson -End Recipe Export- Posted by: Debbie Carlson

___ Blue Wave/Qwk v2.12

~-- InterEcho 1.19 * Origin: Node (1:202/815) Seen-By: 10/2 12/12

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Ae National Cooking Echo (1:3651/7) Aeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeae Cooking Ae Msg

10:07 To : All Sun 03 Nov 96 06:17 Subj

Aeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeaeae Aeaeaeae Aeaeaeaeae .Msgid: 1:202/815 620c01e7 .Tid: InterEcho 1.19 00000000