Stewed Chicken
From A text-book of cooking, 1915
The chicken may be placed on pieces of toast or served in a border of rice.
Presented as published in 1915. 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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 113. The excerpt below is the record exactly as published.
STEWED CHICKEN Cover the pieces of chicken with boiling water, and cook at boiling temperature for 15 minutes ; then add one table- spoonful of salt and cook at simmering temperature until tender. Arrange the pieces on a platter, placing the neck at one end of the platter and the " drumsticks " at the other, and the remaining pieces in order between. Cover with a sauce.
Cook this with the app: pantry check, scaling, and the assistant.