Stewed Chicken with Tomatoes and Mushrooms

Ingredients

• 2 oz. of butter
• a small minced onion
• 15 pints of white stock
• four tomatoes
• half a pint or less of button mushrooms
• a small tablespoon of arrowroot
• a small pinch of powdered mace
• a dessert-spoon of minced parsley

Method

1. 1

   Melt butter and fry minced onion.

2. 2

   Fry chicken pieces, season with salt and cayenne until golden brown.

3. 3

   Add stock, tomatoes, and mushrooms.

4. 4

   Mix arrowroot with cold water, stir into stock until boiling, then simmer for 45 minutes.

5. 5

   Add mace and parsley, simmer for another 15 minutes.

6. 6

   Serve chicken piled on a dish with sauce poured over and garnish with tomato, parsley, and toast sippets.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 45. The excerpt below is the record exactly as published.

Stewed Chicken with Tomatoes and Mushrooms. When the chicken is prepared for cooking, cut it into small joints. Melt 2 oz. of butter in a stew-pan and fry a small minced onion in it for a few minutes, then fry in the same butter the pieces of chicken, and season with salt and cayenne ; when these are fried a golden brown, pour over them 15 pints of white stock, four tomatoes peeled and cut in half, and half a pint or less of button mushrooms. Mix a small tablespoon of arrowroot to a smooth paste with a little cold water and stir to the stock till it boils, then draw it back and simmer gently for three quarters of an hour ; add a small pinch of powdered mace, a dessert-spoon of minced parsley

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