Chicken Stew

Ingredients

• two young chickens
• water to cover
• a tablespoonful of minced parsley
• a teaspoonful of minced onion
• two pods of red pepper
• a tablespoonful of butter
• butter rolled in flour
• a vegetable-dish with boiled rice

Method

1. 1

   Cut up the chickens, put in a saucepan with water and salt, and let stew until tender.

2. 2

   Add parsley and onion.

3. 3

   Soak red pepper in water, strain juice into stew, add butter rolled in flour.

4. 4

   Serve chicken on rice with gravy.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 315. The excerpt below is the record exactly as published.

Chicken Stew. — Take two young chickens, cut up, put in a saucepan Chicken, Supreme of POULTRY Duck, Roast with water to cover and a little salt, let stew until tender, add a table- spoonful of minced parsley and a teaspoonful of minced onion. Soak two pods of red pepper in water, strain the juice into the stew, add a table- spoonful of butter rolled in flour. Fill a vegetable-dish with boiled rice

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