Stewed Chicken

Ingredients

• a chicken
• two level teaspoons of salt
• a speck of pepper
• one tablespoon of butter
• two tablespoons of flour
• one half teaspoon of celery salt
• one teaspoon of lemon juice

Method

1. 1

   Clean and singe the chicken, cut into pieces, and place in a kettle.

2. 2

   Cover with boiling water, add salt and pepper, and simmer until tender.

3. 3

   Lift the chicken, melt butter in a saucepan, add flour, and mix.

4. 4

   Slowly pour in the chicken liquor, add more salt, pepper, celery salt, and lemon juice.

5. 5

   Pour the gravy over the chicken and serve.

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 24. The excerpt below is the record exactly as published.

STEWED CHICKEN. The first attempt of an inexperienced cook in the preparation of a chicken should be a stew, as it will provide an opportunity for her to study the anatomy of a chicken while cutting it in pieces, and also show her the position of the intestines, so that when she attempts to draw a fowl she will know just where to place her hand so as to remove them without breaking. To prepare a chicken for a fricassee, clean and singe. Cut the chicken at the joints in pieces for serving. Place in a kettle, cover with boiling water, add two level teaspoons of salt, a speck of pepper (some like a small piece of salt pork). Simmer until tender, reducing the water to a pint or less, lift the chicken, melt one table- spoon of butter in a saucepan, add two tablespoons of flour, and when well mixed pour on slowly the chicken liquor. Add more salt if needed, pepper, one half tea- spoon of celery salt, one teaspoon of lemon juice

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