Photo: Louis Hansel
Ingredients
- two lengths
- two chickens cut up
Directions
1
Wash and wipe them, and if they be large, cut them in two lengths; put them at the bottom of a stew pan, lay over some slices of boiled ham; and on that, one or two chickens cut up with pepper, salt, and a bundle of herbs; pour in some water, and stew them till done, then take out the herbs, serve the stew in a deep dish--thicken the gravy, and pour over it.
2
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By Mary Randolph ·
Recipe sourced from
gutenberg