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Chicken Stew with Dumplings

Dress, clean, and cut up fowl. Put in stewpan, cover with boiling water and simmer slowly until tender. When nearly done, add 1/2 tablespoon salt, 1/8 teaspoon pepper, 2 tablespoons butter, 1 bay leaf.


  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 eggs
  • 1 tablespoon lard
  • 1 cup milk
Sift dry ingredients, cut in lard. Beat eggs into milk, mix all well. Drop by spoonfuls into stew. Cover let cook about 1/2 hour. Serve around chicken.
Serves 6.