Stewed Chicken
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
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A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 6 ingredients
- one-half teaspoon peppercorns
- one tablespoon salt
- two-thirds cup of flour diluted
- one small onion
- two stalks celery
- two sprays parsley
Method
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- Dress, clean and cut up a chicken (a year old).
- Put in a stew-pan, cover with boiling water.
- Add one small onion sliced, two stalks celery cut in pieces, two sprays parsley and one-half teaspoon peppercorns.
- Cover and cook slowly until tender.
- Add one tablespoon salt the last hour of cooking.
- Remove chicken, strain liquor and remove some of the fat if necessary.
- Thicken the stock with two-thirds cup of flour diluted with sufficient cold water to pour readily.
- Return chicken to "gravy," heat to boiling point.
- Drop dumplings on top of chicken, cover stew-pan with a towel, replace the cover and steam dumplings twelve minutes.
- Arrange chicken on hot serving platter, surround with dumplings, sprinkle lightly with finely chopped parsley.
Plating
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