From Robert C. Baker
 This is the famous sauce created at Cornell University’s Farm Home Extension in
the 1950’s.
     * 2 cups vinegar
     * 1 cup oil
     * 1 egg
     * 3 tablespoons salt
     * 1 tablespoon poultry seasoning
     * pepper to taste 
 Put Ingredients into a blender and blend until smooth. Marinade chicken in 
 sauce for at least 1-2 hours (overnight is good), baste while cooking.
 This recipe was developed by the poultry department of Cornell University 
 during the '50’s when I was a student.  Purpose was to help a broiler grower 
 find a new outlet for his excess flock.  His business is now called “Brooks 
 Barbecue” in Oneonta, NY and recently was part of the “Rachel Ray” show.   
 They have a number of mobile units available for County Fairs, as well as 
 large and small gatherings. The sauce is applied to a rack of broilers with 
 wide brushes over portable barbecue pits and slow cooked.  An empty rack is 
 placed on top of a full rack and flipped over to cook the other side.  Usually 
 served with a roll and coleslaw.