Stewed Chicken

Ingredients

• Cut a young chicken into small pieces
• a tablespoon of lard
• one of butter
• two medium sized onions
• two bay leaves
• add salt and pepper

Method

1. 1

   Put lard and butter in an iron kettle and let it get very hot; put the chicken into it and fry brown on both sides.

2. 2

   Add salt and pepper, onions, and bay leaves; add a little water, let stew until tender.

3. 3

   When stewed grows dry, take out, put in some more water and thicken.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 40. The excerpt below is the record exactly as published.

STEWED CHICKEN—Cut a young. chicken into ‘small pieces, put a tablespoon of lard and one of butter in an-iron kettle and let it get very hot; put the chicken into it and ~ fry brown on both sides; add salt and pepper, two medium — ~ sized onions and two bay leaves; adda little water, let stew until tender; when stewed grows dry, take out, put in som more water and thicken. i) ae CHICKEN TARTLETS—To make these ‘tartlets, “chop. ’ three ounces of cold chicken and two ounces of ham ver finely. Add a lettuce leaf chopped into small pieces, seaso with pepper and salt, and moisten with a generous supp. of mayonnaise. Make a nice short crust, or puff paste preferred; bake it in small, oval-shaped tartlet tins in sharp heat, and when cold border round with the chicken mayonnaise. Powder the yolks of some eggs which y baer hard-boiled, fill the center of the tartlets Be: om Sis oh rat Sate poy at ae yg Ait Ro sas Bi “rege Sites AR Beh? oi. ‘i - ROW eee eg fs a aoAgr’ DUCK—To really enjoy Asneee duck _ Ree should be kept in a small pen for a day or two and fed LON: 33 water before they are dressed. "AS a general rule, two small “ducks are better than a large drake the flesh of which is — hard and dry and best adopted for a stew, salini, or braise. Clean the truss according to general directions, except. ‘that © _ the feet. are generally scalded, skinned, and twisted across the back, while the pinions and long neck are removed. Stuff and skewer the wings close to the side to make the breast as plump as possible. Roast from 85 to 45 minutes, basting — often and dredging with flour, if it is wished to have a frosty appearance. Serve with good brown gravy and with apple sauce in a side dish. : STEWED DUCK—Singe, draw, and cut into eight pieces each two spring ducks. Season with pepper and salt and fry — ee to a light brown on both sides in butter. Adda sliced onion and four ounces raw, ‘lean ham cut in dice. As soon as these have browned a little dredge with one and one-half ounces of flour, and fry again till the flour is brown, then add ‘ a one and one-half pints of beef broth, a gill of port wine, a bunch of parsley and sweet herbs to taste, cover closely and cook three-quarters of an hour. Remove the > herbs, skim off all the fat, and serve in a potato border. . ~ TO COOK A GOOSE—In buying a goose always select one of about nine or 10 pounds. You can tell a tender goose by bending the wings, same as you would a chicken. For the dressing take one pound prunes, about four apples pared | and sliced and about four slices of stale bread; add‘a little © sugar and cinnamon. This is the old German ‘dressing fore goose or duck; it flavors the meat fine and seems to cut the ~ grease. Have the oven rather hot and after the goose has cooked about one hour take out most of the grease. Cook it — Cook and | chop the giblets and add 408n In buying a goose, a young one will give at the breast- bone and under part of wings. Get butcher to draw it for -you-and wash it good inside. Before you start to fill it with © -dressing dry the inside and rub in a little salt. Chop fine three large onions, get one loaf stale baker’s bread, crumb it fine; do not wet the dressing. Mix in a few pieces of but- “ter, one-half small teaspoon sage (very scant), little pepper and salt, fill your goose, sew up with darning needle and. ‘ white twine, tie down the wings and legs, put in pan with — a little water; baste it well. Don’t have your oven too hot at first; look in often and you will be able to see if your fire is too hot or too slow. Serve apple sauce with it. - ROAST TURKEY—Make a stuffing out of moistened pread® erumbs; rub with salt, pepper and powdered sage. Fill me breast and body, sew up with needle and course thread, : basting often. A turkey weighing 12 pounds should roast at ‘least three horrs. ts -- Having washed the heart, liver and gizzard put in pan > and boil to make gravy ANS ‘THE THANKSGIVING TURKEY—Dress, clean and stuff 10-pound turkey. Place on its side on rack in dripping pan, By rub entire surface with salt, and spread breast, legs and — wings with one-third cup putter rubbed until creamy and © ee mixed with one-quarter cup flour. Dredge bottom of pan Place in hot oven, and when flour or turkey be- — ah gins to brown, reduce heat, baste with fat in pan, and add — Continue basting every 15 minutes — For basting use half cup butter melted in half cup boiling ~ water, and after this is used baste with fat in pan. During cooking, turn turkey frequently, that it may brown evenly. If turkey is browned too fast, cover with buttered paper to save browning. Remove string and skewers before rahe Ria arnish with parsley or celery tips. eer MOCK TURKEY—To two cups of lentil pulp add one oun, strained stewed tomato, two eggs, two cups walnut meal (made by grinding English walnut meats through meat grinder), one-half cup granola, one-half cup 20 per cent — gluten, which has been browned in oven, juice of medium ~ sized onion

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