Stewed Birds, Served With Cream Sauce

Ingredients

• six birds
• a teacupful of water
• one tablespoonful of butter
• a teacupful of sweet cream
• salt and pepper to taste

Method

1. 1

   Stew the birds in a covered vessel with water until tender; then add butter, sweet cream, and seasonings.

2. 2

   Let boil and serve in a hot covered dish.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 89. The excerpt below is the record exactly as published.

Stewed Birds, Served With Cream Sauce Stew in a covered vessel six birds in a teacupful of water until quite tender ; then add one tablespoonful of butter, a teacupful of sweet cream and salt and pep- per to taste. Let boil up well and serve in a hot cov- ered dish. This is a delicious breakfast dish. Squabs (Young Pigeons) Clean and soak in salt water half an hour ; put in a stewpan with just enough water to cover. When the water has nearly boiled out, place in a hot stove and brown ; baste with butter, pepper and a little vinegar. Fried Bread Crumbs Lay some finely grated bread crumbs in a baking dish in the oven, with a good lump of butter. Stir them occasionally and serve them when the butter is all absorbed and the crumbs crisped and a golden brown. THE NEW ANNIE DENNIS COOK BOOK 169 HASHES AND STEWS Chicken, turkey, game, mutton, kid, lamb, or pork, may be used instead of beef in the recipes for "Baked Hash No. 2," "Milk Hash," "Dry Hash'' and "Hash on Toast," using no butter, when pork is the meat se- lected. Mix the thickening for hash, or stews, in a teacup, with a fork and it will never be lumpy. Of course the paste must be well beaten. Baked Hash, No. 1 Mince and season highly, cold meat; put it into a baking dish with some gravy, left over; fill the dish about half full, then put creamed Irish potatoes over the top and brown in the oven. Baked Hash, No. 2 Cut cold beef left from soup, in very small pieces, and put into baking dish. Season with salt, pepper, and a little onion, or onion juice. Cut into blocks sev- eral cold, boiled Irish potatoes and a teaspoonful of butter ; add these, and for a quart of this mixture, add half a teacupful of water. A little celery or parsley chopped fine and added gives a good flavor; this may be used with, or instead of the onion. Bake half an hour. Milk Hash Cut or shred three teacupfuls of cold, boiled beef, or chicken; place in a stew pan as much cold water, half a teaspoonful of salt, a good pinch of pepper, one small onion or one tablespoonful of celery, cut fine. Let this boil for twenty minutes; add a teacupful of sweet milk, thicken with a teaspoonful of flour — sifted — mixed with water and cook five minutes longer. Add a teaspoonful of fresh butter and serve in cov- ered dish. Mix the paste for thickening in a teacup, with a fork. 170 THE NEW ANNIE DENNIS COOK BOOK Hash and Toast Mince two teacupf uls of beef left from soup ; place in a stew pan with three teacupf uls of cold water, half teaspoonful of salt, a pinch of pepper, a little onion chopped fine. Boil twenty minutes; thicken with a teaspoonful of flour mixed with water, let cool five minutes longer; add a teaspoonful of butter. Have ready twelve small pieces of light bread, or six stale biscuits toasted; place in deep dish, pour the hash over and cover. Serve hot. Egg Broth Whip an egg to a light froth; then stir into it a half pint of good veal or mutton broth quite hot ; add a little salt and serve with toast. Dumpling Stew Make a stew of chicken or beef, as directed for beef stew; substitute dumplings made of baking powder biscuit dough for the potatoes ; put the dumplings on the meat, and cook until done. Add a teaspoonful of butter. Beef Stew, No. 1 Take two pounds of beef (brisket) and boil for an hour and a half in just enough water to cover, then put in six Irish potatoes (peeled), and boil until done. Season to taste with salt, pepper and butter. Add water if needed. There should be just enough for gravy. Thicken with a tablespoonful of flour mixed with water. Beef Stew, No. 2 Place one pound of beef (the brisket) in enough boiling water to cover, with a teaspoonful of salt. Boil until tender. Pour off the water for soup or stock, cut the beef into medium sized pieces, and put in a stew pan. Meanwhile boil three Irish poltatoes in jackets; when the beef is ready peel the Irish potatoes, THE NEW ANNIE DENNIS COOK BOOK 171 break with a fork, and add to the beef, with salt to taste, together with two teacupfuls of boiling water, a little pepper, and a heaping teaspoonful of butter. Cook for ten minutes ; then thicken with a teaspoonful of flour mixed with water. Let boil up well; cook two minutes longer and serve. The meat from soup is very good for this stew. Irish Potato Stew Slice thin four boiled potatoes. Place in a stew- pan with one teacupful of sweet milk, and one of water (or all milk, if plentiful), salt and pepper to taste

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