Chickens Stewed with Olives

Ingredients

• Cut 2 young chickens into joints
• put to cook in 3 pints of water
• pepper
• salt
• and an onion
• 2 dozens olives, chopped
• 1 tablespoon capers

Method

1. 1

   Cook chickens until tender, then fry in Crisco until browned.

2. 2

   Strain cooking water, thicken it, and add olives and capers.

3. 3

   Pour over chickens and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 94. The excerpt below is the record exactly as published.

Chickens Stewed with Olives Chartreuse of Spinach Baked Squash Asparagus Salad Rhubarb Tarts Coffee *Chickens Stewed with Olives—Cut 2 young chickens into joints and put to cook in 3 pints of water with pep- per, salt and an onion. Cook until the chickens are very tender. Take up, drain and wipe chickens and fry them in Crisco till they brown. Strain water in which chickens were cooked and take a little more than 1% a pint of it for sauce. Put this into the frying pan in which chickens were fried, thicken it a little, and into it put 2 dozens olives, chopped, and 1 tablespoon capers. When it is quite hot and smooth pour over chickens and serve. March 20 * Princess Soup Veal Chops, Horseradish Sauce Fried Carrots Baked Asparagus Tips Spinach Salad Peach Mousse Coffee *Princess Soup—Chop very fine 1 cup sorrel, and cook-in 1 tablespoon Crisco. Add % teaspoon sugar, % teaspoon tarragon or white wine vinegar, 1 teaspoon salt, 1 table- spoon flour, and when boiling add 1 pint hot water. Cook for % hour, then add 1 quart white stock and a grating of nutmeg and dash of red pepper

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