Recipes Tried and True
Recipes Tried and True
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[tags]General,,[/tags]
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Fowl and Game Recipes
DROP DUMPLINGS FOR STEWED CHICKEN. MRS. W. H. ECKHART.
Stew chicken and make a rich gravy with milk or cream. Pour off a
part into a separate vessel and thin with water; let it boil, then
drop in dumplings made with this proportion: One quart flour, a
little salt, one egg, two teaspoonfuls baking powder, and milk to make
a stiff batter. Stir, and drop from spoon into boiling gravy. Cover,
and let boil gently for five minutes. Try them with a fork. They
must be perfectly dry inside when done. Serve with the chicken.
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