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To Stew a Chicken
From The art of cookery, 1899
Serves 4
A one-year-old fowl will stew in about an hour and a half.
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 36. The excerpt below is the record exactly as published.
To Stew a Chicken. — Cut the prepared chicken in pieces suitable for serving. Separate the thigh, leg, and wing joints, divide the breast into four or more compact pieces, and separate the neck, back, etc. Put the giz- zard, heart, wings, and legs in the bottom of the kettle, then put in the neck, back, and bony pieces, reserving the second joints and breast for the top. Add a pint of boiling water for each full-grown fowl, cover the kettle 84 Stewing. 85 closely, and after it has stewed a few minutes, add a tablespoonful each of butter and flour stirred to a smooth paste.
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