Chicken Stew with Tea Biscuit

Ingredients

• Dress, clean and cut up a fowl
• three slices onion
• one stalk celery broken in pieces
• six slices carrot
• spray of parsley
• one-half teaspoon peppercorns
• a small bit bay leaf
• one tablespoon salt
• one cup thin cream

Method

1. 1

   Place fowl in stew pan, cover with boiling water.

2. 2

   Add onion, celery, carrot, parsley, peppercorns, and bay leaf.

3. 3

   Heat to boiling point, skim, cover, and simmer until meat is tender.

4. 4

   The last hour of cooking, add salt.

5. 5

   Remove chicken, add cream, strain stock, and thicken with flour diluted with cold milk or water.

6. 6

   Add parsley and serve with Tea Biscuit.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 70. The excerpt below is the record exactly as published.

CHICKEN STEW WITH TEA BISCUIT Dress, clean and cut up a fowl. Place in stew pan, cover with boiling water. Add three slices onion, one stalk celery broken in pieces, six slices carrot, spray of parsley, one-half teaspoon pepper- corns and a small bit bay leaf. Heat to boiling point, skim, cover 158 5^ Sunday Dinners '^^'^"'^'^ Fourth Sunday and simmer slowly until meat is tender; the last hour of cooking add one tablespoon salt. Remove chicken, add one cup thin cream

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