Sunday, October 14, 2012

Chicken Stew With Tea Biscuits

From "Fifty-Two Sunday Dinners", 1913.

Dress, clean and cut up a fowl. Place in stew pan, cover with boiling water. Add three slices onion, one stalk celery broken in pieces, six slices carrot, spray of parsley, one-half teaspoon peppercorns and a small bit bay leaf.

Heat to boiling point, skim, cover and simmer slowly until meat is tender; the last hour of cooking add one tablespoon salt. Remove chicken, add one cup thin cream, strain stock and thicken with flour diluted with cold milk or water. Add one-half tablespoon finely chopped parsley. 


Serve with Tea Biscuits (below). If a richer sauce is desired, butter may be added to stock.

For the Tea Biscuits:
2 cups flour.
4 tablespoons shortening.
¾ teaspoon salt.
4 teaspoons baking powder.
¾ cup milk.

Process: Mix and sift flour, salt and baking powder, add shortening and rub it in lightly with tips of fingers. Add milk and mix to a soft dough with a knife.

Toss on a floured board, pat and roll to one-half inch thickness. Shape with a small biscuit cutter, place close in buttered pan and bake 15 minutes in hot oven.

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