Stewed Chicken
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Cut up and lay in salt and water.
- Put them in water enough to cover them, with some slices of middling.
- Let them boil till nearly done.
- Then put in the dumplings, made like biscuit but rolled thin, and let them boil till done.
- Roll a piece of butter in flour, with pepper, salt, chopped parsley and celery, or a little celery-seed.
- When the gravy is thick enough, pour in a teacup of cream or milk, and let it boil up once.
- Take off the fire and serve hot.--Mrs.
- Col.
- W.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board