dinnernut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Chicken
From Virginia Cookery-book, 1884
Serves 4
Simpler seasoning can be used if preferred.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 50. The excerpt below is the record exactly as published.
a large spoonful of butter, and a seasoning of salt, pepper, and celery or parsley. While the chicken is stewing make a batter of six eggs, a quart of milk, a light pint of flour, and a table-spoonful of butter, pouring off most of the gravy, to be reserved for the sauce-boat; arrange the chickens in the bottom of an earthen-ware baking-dish, pour the batter over them, and bake in a steadily-heated oven ; add the giblets to the gravy left out, season it nicely, thicken, and serve in a butter-boat. This is a favorite Virginia dish, and was sometimes made richer by the addition of four more eggs to the batter, another spoonful of butter, and a few thin slices of ham to the chicken. The above proportions we deemed sufficient to suit the tastes and larder of most persons. Stbwkd Ducks. See that the ducks are nicely picked, and stuff them with bread-and-butter flavored with onions, pepper, and a few celery-seeds ; flour them, then brown them in lard in a frying-pan. Have ready an iron stewpot, put in a few slices of ham, two chopped onions, water, pepper, and salt, with a few blades of mace ; put in the ducks and let them stew gently but constantly for two hours; flour the ducks each time that you turn them in the pot ; thicken the gravy with butter rolled in flour. Stbwbd Chickkn. Two onions browned in flour or lard ; cut the chicken into pieces, and put in a little pepper, salt, pot-marjoram. 100 VIRGINIA VOOKERY-BOOK. thyme, and a pinch of ginger, with a large spoonful of butter ; cover with water, and let it stew closely covered. When sufficiently done to dish take the yolks of two eggs, mixed with a little parsley
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.