A Creole Stew

Ingredients

• two tablespoonfuls of butter
• three good-sized onions
• half a pint of finely-chopped celery
• about one quart of strained stewed tomatoes
• a level teaspoonful of salt
• a saltspoonful of pepper
• one pint of fresh corn cut from the cob

Method

1. 1

   Draw, singe and disjoint a chicken; put two tablespoonfuls of butter in a saucepan; add three good-sized onions cut in very thin slices; cook until the onion is soft without browning.

2. 2

   Put in the chicken, the rougher pieces first, then the white meat on top.

3. 3

   Add half a pint of finely-chopped celery and sufficient strained stewed tomatoes to cover the chicken, about one quart.

4. 4

   Simmer gently for one hour; add a level teaspoonful of salt, a saltspoonful of pepper or one sweet pepper chopped fine.

5. 5

   Have ready one pint of fresh corn cut from the cob, or one can of corn; spread this over the top, cover and heat thoroughly.

6. 6

   Dish the chicken in the middle of a large platter, put the corn on top, and strain over the sauce.

7. 7

   Serve with plain boiled rice.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 36. The excerpt below is the record exactly as published.

a level teaspoonful of salt, two bay leaves, and a table- spoonful of grated onion; when boiling add the chicken, putting the rough pieces, like the rack and back, in the bottom, then the dark meat, and on top the white pieces, flesh side down. Cover the saucepan, and simmer gently for one hour. When the chicken is tender, dish ; remove the fat from the surface of the sauce, take it from the fire, add the yolk of one egg beaten with four tablespoonfuls of cream; strain this over the chicken; dust it thickly with chopped parsley or chopped celery and garnish the dish with tiny My Best 250 Recipes 127 milk biscuits, squares of toast, or squares of care- fully fried white commeal mush. Pass currant or guava jelly; or serve with rice. A CREOLE STEW Draw, singe and disjoint a chicken; put two tablespoonfuls of butter in a saucepan; add three good-sized onions cut in very thin slices; cook until the onion is soft without browning. Put in the chicken, the rougher pieces first, then the white meat on top. Add half a pint of finely- chopped celery and sufficient strained stewed tomatoes to cover the chicken, about one quart. Simmer gently for one hour; add a level tea- spoonful of salt, a saltspoonful of pepper or one sweet pepper chopped fine. Have ready one pint of fresh corn cut from the cob

Cook this with the app: pantry check, scaling, and the assistant.