Stewed Fowl with Dumplings

Ingredients

• 1 small fowl
• 1 onion
• 2 or 3 sticks celery
• 1 bay-leaf
• 1 or 2 sprigs parsley
• 1 oz. butter
• 1£ oz. flour
• pt. milk
• 1 dessert - sp. chopped parsley
• Seasoning

Method

1. 1

   Cut the fowl into small joints, wash carefully, and place in a stewpan with cold water to cover.

2. 2

   Bring to boil, skim well, add salt, celery, onion, bay-leaf, and parsley.

3. 3

   Cover and simmer until tender.

4. 4

   Lift out joints and strain broth for sauce.

5. 5

   To make the sauce, melt butter, add flour, mix smoothly, then pour on milk and broth, stirring until boiling.

6. 6

   Add parsley and seasoning.

7. 7

   Reheat fowl in sauce and serve with dumplings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 446. The excerpt below is the record exactly as published.

Stewed Fowl with Dumplings 1 small fowl. Cold water. 1 onion. 2 or 3 sticks celery. 1 bay-leaf. 1 or 2 sprigs parsley, oz. butter. 1£ oz. flour. \ pt. milk. 1 dessert - sp. chopped parsley. Seasoning. Dumplings. See below. Cut the fowl in small neat joints as directed on p. 276. Wash these carefully, place them in a stewpan with cold water to cover them, and bring them slowly to the boil. Skim well, add 1 tea- spoonful salt, the celery, and onion cut in small pieces, bay-leaf, and sprigs of parsley. Put the lid on the saucepan, and simmer all slowly until the fowl is tender. Then lift out the joints and strain J pint of the broth to make the sauce. To Make the Sauce. — Melt the butter in a sauce- pan, add the flour and mix it in smoothly. Then pour on the milk and £ pint of broth and stir until boiling. Add the chopped parsley and more seasoning if necessary. Put in the pieces of fowl, allow them to thoroughly reheat in the sauce, and then serve on a hot dish with the dumplings round. 1135. Dumplings for Stewed Fowl | lb. flour. 1 oz. butter

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