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To Stew Chicken

From an old cookbook · modernised transcription
By Mary Elizabeth Lyles Wilson (1860–1924) · From a historical cookbook (Internet Archive) · 1 ingredients
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To Stew Chicken

Ingredients

Directions

  1. Cut into pieces, place in stew pan with giblets. Pour 1 pint boiling water over it, cover and cook 15 minutes. Put a tablespoon butter and flour together, add gradually to the water in the chicken. Cook until tender. Serve with a sauce made from the liquor, add mushrooms, celery and giblets, or use only giblet sauce. Tomatoes make a nice sauce. Dumplings can be used if desired.

By Mary Elizabeth Lyles Wilson (1860–1924). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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