A pretty way of stewing Chickens

Preparation info
    • Difficulty

      Easy

Appears in

By Hannah Glasse

Published 1747

  • About

Method

Take two fine Chickens, Half boil them, then take them up in a Pewter or Silver Dish, if you have one; cut up your Fowls, and separate all the Joint Bones one from another, and then take out the Breast Bones. If there is not Liquor enough from the