Say a five pound chicken—do it this way and see how you like it.
Slice four small onions. Put one-sixth pound of butter into pan, add
onions and let cook over fire until soft and a light brown in color.
Add two teaspoonsful of paprika and put in the chicken piece by piece,
fitting into kettle; add 1¼ tablespoonsful of salt, cover tightly
and cook until soft (two hours or more). Remove the chicken, and
into the gravy add 1¼ tablespoonsful of canned tomatoes; shake in a
tablespoonful of flour and stir well; add ¾ pint of sour cream and stir
well over the fire. Strain over the chicken; heat again and serve.