STEWED CHICKEN WITH SALT POI^K.— Prepare chick-
en the same as for fried chicken, cut in pieces and put on the fire
in a kettle with cold water enough to cover well; add a little salt
pork✪ Stewed Chicken with Salt Pork and 'boil until tender. Break open some baking-powder bis-
cuits, place on a platter; on these put the chicken; thicken the
gravy with flour, add seasoning and cream; pour this over the
chicken and serve at once. — Mrs. E. D. Kelley, Winnetka, 111.
STEWED CHICKEN.— Place a layer of bacon in bottom .,i
stew-kettle, then a layer of chicken, season and sprinkle a little
flour, and repeat. Fill kettle with water until within Yz inch of top
of meat, cover tightly and cook about 2 hrs.; do not stir, -only turn.
round in the pot. Skim off the grease, add butter and a little flour
for gravy. — ^Mrs. B. Siberman, 4801 Prairie Ave., Chicago, 111.
BRUNSWICK STEW.— Disjoint 1 fowl, cut 3 or 4 oz. o? ham
in pieces and saute them in the 3 tablespoons of hot lard to a
golden brown; remove the chicken to a stew-pan (iron must not be
used) and saute, 1 sliced onion and 1 qt. of green okrapods.
cut in pieces; then add ^ cup of flour and, when well blended with
the fat, of which may be needed more, add gradually a qt. of water;
when 'boiling add to the chicken with another qr. of water, 3 or 4
tomatoes, skins removed, Yz small pod of red pepper, y^ of a bay
leaf, 2 sprigs of thyme, and a little salt✪ Brunswick Stew; let simmer, covered, very
slowly, until the fowl is cooked, adding more water, if needed, also
salt. In serving, add a spoon of boiled rice to each plate. — Mrs. C,
E. Worth, Wheeling, 111.
VARIATION I. — 2 squirrels, well skinned and cleaned, or 2
rmall chickens; put into a large kettle with 2 qts. of cold water.,
.'\dd 1 slice of bacon, 2 qts. oi tomatoes, 6 large potatoe.>, sliced
cliir, 1 qt. of Lima beans, 2 lar<fe onions, sliced, 1 tablespoon of
salt, and J/^ a teaspoon of pepper. Let it stew until tender. Add
more water as it boils away. Add 6 ears of corn cut from the cob✪ Variation I Stew,
cook 20 minutes longer, being very qareful not to let it burn. — Mrs.
C E. Worth, Wheeling, 111.
CREOLE STEW.— Disjoint the chicken after it has been
singed and drawn; put 2 tablespoons of butter into a saucepan, add
3 good-sized onions cut into thin slices, stir until the onion is
cooked, without browning; now put in the chicken, the rougher
pieces down, the w^hite meat on top; add a clove oi garlic, mashed,
COOK COUNTY COOK BOOK 285
J^ pt. of finely chopped celery and sufficient strained tomato to
just cover the chicken, about 1 qt.; bring to boiling point and sim-
mer carefully for 1 hr.; this must scarcely boil; add a level teai-
spoon of salt, and a V^ teaspoon of pepper, or 1 sweet red pepper,
chopped fine; novir add 1 pt. of fresh corn, cut from the cob✪ Creole Stew, or 1
can of corn; let this heat thoroughly; dish the chicken in the mid-
dle of a large platter, put over the corn and sauce. Cover this
with finely chopped parsley or chives, and send at once to the table.
Serve with it plain boiled rice and baked bananas. — Mrs. Charles L.
Rosser, 26 S. Aberdeen St., Chicago, 111.
MOCK OR VARIATION TERRAPIN.— Add to 1 cup white
sauce, XVz cups cold chicken or veal, cut in dice, the yolks and
whites of 2 hard-boiled eggs, finely chopped, ^ teaspoon salt, and
a few grains of cayenne; cook 2 minutes, then add 3 tablespoons of
sherry wine✪ Mock or Variation Terrapin. — Mrs. Clark Mason, Bensen, 111.
Page 194 · 7 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
STEWED CHICKEN WITH SALT PORK.— Prepare chicken the same as for fried chicken, cut in pieces and put on the fire in a kettle with cold water enough to cover well; add a little salt pork and 'boil until tender. Break open some baking-powder biscuits, place on a platter; on these put the chicken; thicken the gravy with flour, add seasoning and cream; pour this over the chicken and serve at once. — Mrs. E. D. Kelley, Winnetka, 111.
STEWED CHICKEN.— Place a layer of bacon in bottom of a stew-kettle, then a layer of chicken, season and sprinkle a little flour, and repeat. Fill kettle with water until within Yz inch of top of meat, cover tightly and cook about 2 hrs.; do not stir, -only turn. round in the pot. Skim off the grease, add butter and a little flour for gravy. — ^Mrs. B. Siberman, 4801 Prairie Ave., Chicago, 111.
BRUNSWICK STEW.— Disjoint 1 fowl, cut 3 or 4 oz. o? ham in pieces and saute them in the 3 tablespoons of hot lard to a golden brown; remove the chicken to a stew-pan (iron must not be used) and saute, 1 sliced onion and 1 qt. of green okra pods. cut in pieces; then add ^ cup of flour and, when well blended with the fat, of which may be needed more, add gradually a qt. of water; when 'boiling add to the chicken with another qr. of water, 3 or 4 tomatoes, skins removed, Yz small pod of red pepper, y^ of a bay leaf, 2 sprigs of thyme, and a little salt; let simmer, covered, very slowly, until the fowl is cooked, adding more water, if needed, also salt. In serving, add a spoon of boiled rice to each plate. — Mrs. C, E. Worth, Wheeling, 111.
VARIATION I. — 2 squirrels, well skinned and cleaned, or 2 rmall chickens; put into a large kettle with 2 qts. of cold water., .'\dd 1 slice of bacon, 2 qts. oi tomatoes, 6 large potatoes, sliced thin, 1 qt. of Lima beans, 2 large onions, sliced, 1 tablespoon of salt, and J/^ a teaspoon of pepper. Let it stew until tender. Add more water as it boils away. Add 6 ears of corn cut from the cob, cook 20 minutes longer, being very careful not to let it burn. — Mrs. C E. Worth, Wheeling, 111.
CREOLE STEW.— Disjoint the chicken after it has been singed and drawn; put 2 tablespoons of butter into a saucepan, add 3 good-sized onions cut into thin slices, stir until the onion is cooked, without browning; now put in the chicken, the rougher pieces down, the white meat on top; add a clove oi garlic, mashed,
J^ pt. of finely chopped celery and sufficient strained tomato to just cover the chicken, about 1 qt.; bring to boiling point and simmer carefully for 1 hr.; this must scarcely boil; add a level teaspoon of salt, and a V^ teaspoon of pepper, or 1 sweet red pepper, chopped fine; novir add 1 pt. of fresh corn, cut from the cob, or 1 can of corn; let this heat thoroughly; dish the chicken in the middle of a large platter, put over the corn and sauce. Cover this with finely chopped parsley or chives, and send at once to the table. Serve with it plain boiled rice and baked bananas. — Mrs. Charles L. Rosser, 26 S. Aberdeen St., Chicago, 111.
MOCK OR VARIATION TERRAPIN.— Add to 1 cup white sauce, XVz cups cold chicken or veal, cut in dice, the yolks and whites of 2 hard-boiled eggs, finely chopped, ^ teaspoon salt, and a few grains of cayenne; cook 2 minutes, then add 3 tablespoons of sherry wine. — Mrs. Clark Mason, Bensen, 111.
Records on this page
Stewed Chicken with Salt PorkStewed ChickenBrunswick StewChicken StewVariation I StewCreole StewMock or Variation Terrapin