Sauce for Stewed Chicken
From Lillian Massey school recipes, 1913
The chicken may be arranged on a bed of hot baking powder biscuit.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 20. The excerpt below is the record exactly as published.
SAUCE FOR STEWED CHICKEN. 3 c. chicken stock. 2 tbsp. butter. = c. flour. Salt and pepper. x c. cold water. Yolks of 2 eggs. 2 tbsp. chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.