Just before hitting the road for five days of work in Virginia, I made the one-bowl meal of chicken with coronation sauce. It's a pretty tasty endeavor.
[Editor's Note: There is a pretty good stretch of Roediger House meals in the early days of the new kitchen for which there are no pictures and no blog entries. I still wanted them to be recorded, as long as the blog serves that purpose so well, so I made some efforts both in 2011 and in early 2016 to at least post what those meals were on the proper dates.]
"Coronation Sauce for Chicken," from 400 Sauces, by Catherine Atkinson, Christine France, and Maggie Mayhew. Hermes House (2006, 2008), p. 155.
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