Chicken Stew with Norfolk Dumplings

Ingredients

• a pair of fowls weighing seven or eight pounds
• dredge generously with salt
• dredge generously with pepper
• five table-spoonfuls of flour
• one cupful of cold water
• one teaspoonful of minced parsley
• one pint of flour
• one gill of milk
• two eggs
• one table-spoonful of melted butter
• one teaspoonful of salt
• one of baking-powder

Method

1. 1

   Prepare chicken by singeing, drawing, and cutting into joints.

2. 2

   Dredge with salt and pepper, then roast in the oven.

3. 3

   Prepare gravy by mixing flour with cold water and adding to boiling water.

4. 4

   Simmer until chicken is done, then add dumplings made from flour, milk, eggs, butter, salt, and baking powder.

5. 5

   Cook dumplings for eight minutes and serve with chicken and gravy.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 174. The excerpt below is the record exactly as published.

Chicken Stew with Norfolk Dumplings. For six persons use a pair of fowls weighing seven or eight pounds. Singe and draw them; then cut them into handsome joints. Dredge generously with salt and pepper, and then roll in flour. Spread in a dripping-pan, and then put in a hot oven for half an hour. Put three pints of boiling water into a large stew-pan. Mix five table-spoonfuls of flour with one cupful of cold water, and stir into the boiling water. Now add half a teaspoonful of pepper and one table-spoonful of salt. Let the liquid simmer until the chicken is taken from the oven ; and when the chicken is taken out, turn it into the stew-pan containing this gravy. Cover, and simmer gently for two hours and a half. At the end of that time taste the dish, to see if it needs any more salt and pepper. Add, at any rate, one teaspoonful of minced parsley. Stir the stew well, and after adding the dump- lings, cook for eight minutes. Serve the chicken, dumplings, and gravy together on a large meat-dish. 884 MISS PARLOA'S KITCHEN COMPANION. Norfolk Dumplings. — Use one pint of flour, one gill of milk, two eggs, one table-spoonful of melted butter, one teaspoonful of salt, and one of baking-powder

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