Chicken Stew with Dumplings

Ingredients

• One chicken or fowl, weighing about three pounds
• one tablespoonful of butter
• three of flour
• one large onion
• three slices of carrot
• three of turnip
• three pints of boiling water
• salt
• pepper

Method

1. 1

   Cut the chicken into slices, wash, and put in a deep stew-pan with boiling water to boil.

2. 2

   Cook carrot, turnip, and onion in butter, then strain and mash the vegetables into the stew.

3. 3

   Skim chicken fat, mix with flour, and stir into the chicken.

4. 4

   Simmer until tender, then add dumplings and cook for ten minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 68. The excerpt below is the record exactly as published.

Chicken Stew with Dumplings. One chicken or fowl, weighing about three pounds ; one table- spoonful of butter, three of flour, one large onion, three slices of carrot, three of turnip, three pints of boiling water and salt and pepper

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