Stewed Chicken with Champignons

Ingredients

• 2 young chickens
• ½ lb. of butter
• 2 tbsps. of flour
• Bouillon or water
• Salt
• 1 pinch of pepper
• 1 ½ wineglassf ul of red wine
• 30 fresh, cleaned champignons
• Juice of 1 lemon

Method

1. 1

   Dress and wash the chickens, fry in butter for 15 minutes, basting several times.

2. 2

   Stir in flour, add bouillon or water, salt, pepper, wine, and champignons.

3. 3

   Cover and stew for 1 hour.

4. 4

   Add lemon juice before serving.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 41. The excerpt below is the record exactly as published.

lb. of butter H cup seedless raisins Preparation: The dressed and well washed pig is rubbed — 90 — down with salt. The apples are peeled, cored and quartered, then mixed well with dried currants, raisins and sugar and stuffed into the pig which is then sewed up. Now bake just the same as No. 31. Remarks : Sauerkraut and fried potatoes are good with it. No. 33— SPANFERKEL A LA FRENCH STYLE. Quantity for 8 — 10 Persons. 1 suckling pig Salt, pepper Liver, lungs and heart 2 tbsps. of butter % lb. finely chopped pork 1 egg Preparation: The pig is washed well, dressed and rubbed with salt inside and outside. Liver, lungs and heart are chopped very fine and mixed well with butter, egg, salt, pep- per and a few drops of lemon juice, then stuffed into the pig and this sewed up. The pig is brushed with fine salad oil and roasted slowly for 1% to 3 'hours. Water is added from time to time, garnish with lemon slices and serve with the gravy. No 34:— MEAT SALTING AND PICKLING. 60 lbs. of meat 2 tbsps. of ground white pepper 2 lbs. of salt The Brine. 4%, lbs. of salt Scant % lb. sugar Va lb. of saltpetre 9 qts. of water Preparation: Rub the meat with the 3 lbs. of salt until it all disappears and rub the joints and cuts with pepper. Then pack it into a barrel, the big pieces at the bottom, tihe small ones to fill in the cavities. After 2 days, make the brine by heating it, but not boiling, pour it on the meat and leave it on for 20 to 30 days according to the size of the pieces. No. 35— PICKLED HAM. 1 raw ham, 10 to 12 lbs. 2 tbsps. of sugar 2 % lbs. of salt 1/20 lb. of saltpetre Preparation: Salt is heated in a pan and mixed well with saltpetre, then the ham is rubbed with it for 45 minutes. After this, put the ham into a barrel, well weighted. Pour the salt water, wlhich it produces, over it often and turn the ham over several times. It may remain in the brine 5 to 6 weeks. — 01 — . CHAPTER 6. POULTRY AND GAME BIRDS. POULTRY. Cooked and Roasted Poultry. Complete directions for utilizing Poultry Remnants. THE CHICKEN. The young chicken has a slender body and a delicate color. All young poultry has long legs, soft skin, feathers with oily quill that can be pulled out easily, small red comb, long claws and an elastic breast bone. Old hens have a small, pale comb. If you wish to keep poultry, hang it up for a few days with the plumage, then pick it and dress it, stuff it with white paper, hang it up or wrap it in a clean cloth and put it on ice. Poultry must not be cooked directly after slaughtering, because it will not get tender. According to the season it will keep 1 — 3 days. A young chicken is roasted or fried. It is best when 8 to 16 weeks old. Old hens are good for cooking. No. 1— ROAST SPRING CHICKEN. Quantity for 6 Persons. 2 — 3 young spring chickens 1 tbsp. of flour Salt % cup of sweet cream % lb. of butter % pt. of water 3 thin slices of bacon Preparation: The chicken is dressed, washed and dried well inside and outside and rubbed with salt. Heart and liver may be put back into the chicken, giz- zard and neck into the pan. The bacon slices are tied over the breast of the chicken, the pieces of butter put on top and then placed in the oven to roast one hour, basting it often un- til it is a golden yellow or light brown. Add water from time to time so that the butter will not get too brown. During the last 15 minutes put the cream, the flour and if necessary, water into the butter and let it simmer 15 minutes longer. Strain the gravy and serve with the chicken. Remarks: You may leave oflf the bacon, but must baste the chicken every 5 minutes, because the breast gets dry very quickly. —92— No. 2— STUFFED ROAST CHICKENS. Quantity for 6 Persons. 2 young chickens Salt 2 slices of bacon to tie across % tbsp. of flour the breast % cup of cream % lb. butter for frying % pt. of water The Stuffing. The heart, liver and gizzard 1 tsp. of finely chopped parsley 1 roll Salt 1 tbsp. of butter 1 pinch of pepper 2 eggs 1 pinch of nutmeg % tbsp. of lemon juice Preparation: The chickens are dressed, washed, dried and salted inside and outside. The stuffing made of finely chopped heart, liver, gizzard, from which the tough membrane has been removed, soaked roll, salt, pepper, parsley, nutmeg, butter, eggs and lemon juice, well mixed, is put into the chickens, the slices of bacon tied across the breast, the chickens sewed up and roasted exactly like No. 1. Remarks: The stuffing may be made richer with ^ cup of chopped champignons and 3 truffles chopped fine. No. 3— ANOTHER FORM OF STUFFED CHICKEN. Quantity for 6 Persons. 2 young chickens Vz cup of sweet cream Vi lb. of butter % pt. of water 2 slices of bacon 1 tbsp. of flour Salt The Stuffing. 2 tbsps. of butter 1 pinch of pepper 1 tbsp. of finely sliced onion 1 pinch of nutmeg Heart, liver, gizzard chopped fine 1 tsp. of finely chopped parsley 2 eggs 1 roll soaked and the water Salt pressed out Preparation: The chickens are prepared as described in No. 1 and 3. The stuffing is made by heating the butter and stewing the onion slices to a light yellow in it, then add the chopped heart, liver and gizzard and stew 5 minutes. Add the roll and all the other ingredients, stew another few minutes, stir in the eggs, stuff the chickens, sew them up, tie bacon across the breast and fry the same as in No. 1. —93— No. 4— STEWED CHICKEN WITH CHAMPIGNONS. Quantity for 6 Persons. 2 young chickens 1 pinch of pepper % lb. of butter 1 % wineglassf ul of red wine 2 tbsps. of flour % pt. small champignons or Bouillon or water 30 fresh, cleaned champignons Salt Juice of 1 lemon

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