Stewed Chicken

Ingredients

• Three young chickens
• ^ pound of butter
• half an onion
• salt
• pepper
• a blade of mace
• yolks of 2 eggs
• ^ pint of cream
• a little lemon-juice

Method

1. 1

   Cut up and soak chickens in salt water, then drain and wipe.

2. 2

   Flour the chickens and add butter, onion, salt, pepper, and mace.

3. 3

   Cover and stew till tender.

4. 4

   For gravy, add beaten egg yolks, cream, and lemon juice.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 28. The excerpt below is the record exactly as published.

STEWED CHICKEN Three young chickens cut up and laid in salt and water; drain the water; wipe and flour the chickens. Add ^ pound of butter, half an onion, salt and pepper, a blade of mace. Cover close and ^ stew till tender. Put in the gravy the yolks of 2 eggs, beaten, ^ pint of cream, and a Uttle lemon- juice

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