Stewed Chicken and Peas

Ingredients

• the fowl
• some thinly-sliced onion
• a piece of butter
• some mixed herbs
• pepper
• salt
• stock
• the peas

Method

1. 1

   Disjoint the fowl, flour the joints, and place them in a stewpan with some thinly-sliced onion and a piece of butter.

2. 2

   Sprinkle thereon some mixed herbs, pepper and salt.

3. 3

   When browned, cover with stock, and simmer gently until quite tender.

4. 4

   Make a thickening of flour and butter, with ketchup or Worcestershire sauce.

5. 5

   Cook the peas separately, so as to preserve their colour.

6. 6

   Place them in the middle of the dish, surrounding with the fowl, pouring the gravy over all.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 14. The excerpt below is the record exactly as published.

Stewed Chicken and Peas Disjoint the fowl, flour the joints, and place them in a stewpan with some thinly-sliced onion and a piece of butter. Sprinkle there- on some mixed herbs, pepper and salt. When browned, cover with stock, and simmer gently until quite tender. Make a thickening of flour and butter, with ketchup or Worces- tershire sauce. Cook the peas

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