Stewed Chicken
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 52. The excerpt below is the record exactly as published.
STEWED CHICKEN — DUMPLINGS MASHED POTATOES CREAMED TURNIPS CRANBERRY JELLY FRUIT PUDDING HARD SAUCE Stewed Chicken Singe the chicken by passing it quickly several times over a direct flame. Remove the pin feathers and tendons, and oil sac from the tail, then separate the fowl into pieces at the joints. Beginning with the legs, cut through the loose skin between the legs and the body, bend the leg and cut off at the joint; by moving the legs a little the joint between the "second joint" and the drumstick may be ascer- tained; cut through the flesh at this point, then sever the ligaments. Cut through the skin and flesh on the under side where the wing joins the body, and disjoint the wing. Make an incision between the end of the breast-bone and the tail, then remove the internal organs.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.