Stewed Chicken

Ingredients

• the chicken
• season with pepper
• season with salt
• a tablespoon of flour
• a tablespoon of butter
• an egg beaten

Method

1. 1

   Draw the chicken and divide it into pieces.

2. 2

   Season the pieces with pepper and salt and cover with boiling water.

3. 3

   Cover and stew gently until tender.

4. 4

   Remove the chicken, place the pieces in a colander to drain, and thicken the gravy by adding flour rubbed with butter.

5. 5

   Add seasoning to taste, a little chopped parsley, and milk to whiten.

6. 6

   Beat an egg until light; pour on part of the gravy, beating carefully to prevent lumps; return to the remainder of the gravy, bring to a boil and pour over the chicken.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 38. The excerpt below is the record exactly as published.

STEWED CHICKEN Draw the chicken and divide it into pieces as follows: Cut through the loose skin between the leg and the body, bend the leg over and cut off at the joint; then cut through the flesh and sepa- rate the upper and lower parts of the leg at the joint. Do the same with the other leg; then cut off the wings. Make an in- cision in the skin near the vent and cut the membrane lying be- tween the breastbone and the tail, down to the backbone, on each side. Cut the ribs through the cartilage, separate the collar-bone and break the backbone just below the ribs. Separate the side bones from the back, and remove the bone from the breast. Never chop the bones, but divide them smoothly at the joints. Season the pieces with pepper and salt and cover with boiling water. Cover and stew gently until tender. Remove the chicken. Place the pieces in a colander on a plate in the oven to drain, and thicken the gravy by adding a tablespoon of floiu- rubbed with a tablespoon of butter. Add seasoning to taste, a little chopped parsley and milk to whiten. Beat an egg until light; pour on it part of the gravy, beating carefully to prevent lumps; return to the remainder of the gravy; bring to a boil and pour over the chicken BROILED CHICKEN After the chickens have been drawn, split through the back, flatten with a cleaver or chopper and lay on a heated gridiron over a bright fire. They must be constantly watched and turned sev- eral times. When done, lay on a hot platter, season with pepper

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