Saturday, February 9, 2013

Creole Stewed Chicken

From "The Civic League Cook Book", 1913.

Boil a pint of rice in two quarts of water until half done, then add a cut up fowl with one minced onion, blade of mace, four large mushrooms or half a can, half a chili pepper, teaspoon salt and three or four small tomatoes cut up and one tablespoon butter.

Stew gently until chicken is tender, stirring often and adding hot water as needed. Serve in baked pastry shell or on toast.

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