Originally Posted by
Dakota Rose
My DMIL didn't soak hers but would dip in egg and flower mixture then brown in the hot grease. After browning she would put it in a roaster in the oven and let it finish cooking while she was in church. Never were any left overs from Sunday dinner and it was always chrispy.
My Mother and Grandmother did the same. I still have that big old roaster, blue enamel. We came home to a delicious smell, especially in winter. This was always served with mashed potatoes and gravy, two home canned veggies(or sliced tomatoes if summer) fruit for dessert and sometimes a special treat for Dad...butterscotch pudding. Ah, memories!