Chicken Stewed in Milk

Ingredients

• disjointed fowl
• milk
• flour

Method

1. 1

   Put disjointed fowl in stew kettle, cook for a few moments in water enough to make steam.

2. 2

   Add milk and cook at low temperature until tender.

3. 3

   When about half done add a little more milk thickened with flour and use care that the fowl does not stick to bottom of pan.

4. 4

   When done there should be just enough gravy to serve over the platter, or about same as a pot roast.

As published

This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 1. The excerpt below is the record exactly as published.

CHICKEN STEWED IN MILK. Put disjointed fowl in stew kettle, cook for a few moments in water enough to make steam. Add milk and cook at low temperature until tender. When about half done add a little more milk thickened with flour

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