Creole Stew

Ingredients

• 2 tablespoons of butter
• 3 good-sized onions cut into thin slices
• a clove of garlic, mashed
• J^ pt. of finely chopped celery
• sufficient strained tomato to just cover the chicken, about 1 qt.
• a level teaspoon of salt
• a V^ teaspoon of pepper
• 1 pt. of fresh corn, cut from the cob

Method

1. 1

   Disjoint the chicken and put butter in a saucepan.

2. 2

   Add onions and stir until cooked.

3. 3

   Add chicken, garlic, celery, and tomato.

4. 4

   Bring to a boil and simmer for 1 hour.

5. 5

   Add salt, pepper, and corn.

6. 6

   Heat thoroughly and serve.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 194. The excerpt below is the record exactly as published.

CREOLE STEW.— Disjoint the chicken after it has been singed and drawn; put 2 tablespoons of butter into a saucepan, add 3 good-sized onions cut into thin slices, stir until the onion is cooked, without browning; now put in the chicken, the rougher pieces down, the w^hite meat on top; add a clove oi garlic, mashed, COOK COUNTY COOK BOOK 285 J^ pt. of finely chopped celery and sufficient strained tomato to just cover the chicken, about 1 qt.; bring to boiling point and sim- mer carefully for 1 hr.; this must scarcely boil; add a level teai- spoon of salt, and a V^ teaspoon of pepper, or 1 sweet red pepper, chopped fine; novir add 1 pt. of fresh corn, cut from the cob

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