Chicken Stew with Dumplings

Ingredients

• two young fowls, weighing about eight pounds
• two quarts and a pint of boiling water
• four table-spoonfuls of butter
• six of flour
• one large onion
• six thin slices of carrot
• six of turnip
• salt for seasoning
• pepper for seasoning

Method

1. 1

   Clean and cut fowls into pieces, wash, and place in a stew-pan with boiling water.

2. 2

   Cook finely chopped vegetables in butter for ten minutes, then add to the stew.

3. 3

   Stir flour into remaining butter, cook until frothy, then add to stew with salt and pepper.

4. 4

   Simmer for two hours, then add dumplings made from flour, sugar, salt, baking powder, and milk.

5. 5

   Cook dumplings for ten minutes, then serve with chicken and gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 173. The excerpt below is the record exactly as published.

Chicken Stew with Dumplings. The ingredients are: two young fowls, weighing about eight pounds, two quarts and a pint of boiling water, four table-spoonfuls of butter, six of flour, one large onion, six thin slices of carrot, six of turnip, salt and pepper for seasoning

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